kitchenelf
Chef Extraordinaire
This is a great pasta salad and everyone has to make it for "homework" 
1# pasta twists (rotini)
1 small bunch broccoli flowerettes
1-2 carrots, sliced
1/2 to 1 box sliced mushrooms
1/2 to 1 cup sliced scallions
SAUCE:
2 TBS rice wine vinegar
6 TBS peanut oil
2 tsp. ginger (or fresh grated - 1 tsp)
1 tsp. oyster sauce
2 TBS soy sauce
1 clove garlic, crushed
Chinese hot oil - to taste
salt to taste (taste first!!!!)
Szechuan pepper to taste (ground)
Combine all the ingredients for the sauce and set aside.
Cook pasta. Steam broccoli, carrots, and mushrooms - mostly to bring out the color of the broccoli and carrots but to somewhat cook also.
Put sliced scallions in bottom of bowl and place cooked veggies on top. Toss in cooked, drained noodles then add sauce and toss well.
This is good served warm or cold. You could add cubes of grilled teriyaki chicken to make this a "whole" meal.
I usually double the sauce .
You'll all get graded on this tomorrow so you better do your homework!!!!!
1# pasta twists (rotini)
1 small bunch broccoli flowerettes
1-2 carrots, sliced
1/2 to 1 box sliced mushrooms
1/2 to 1 cup sliced scallions
SAUCE:
2 TBS rice wine vinegar
6 TBS peanut oil
2 tsp. ginger (or fresh grated - 1 tsp)
1 tsp. oyster sauce
2 TBS soy sauce
1 clove garlic, crushed
Chinese hot oil - to taste
salt to taste (taste first!!!!)
Szechuan pepper to taste (ground)
Combine all the ingredients for the sauce and set aside.
Cook pasta. Steam broccoli, carrots, and mushrooms - mostly to bring out the color of the broccoli and carrots but to somewhat cook also.
Put sliced scallions in bottom of bowl and place cooked veggies on top. Toss in cooked, drained noodles then add sauce and toss well.
This is good served warm or cold. You could add cubes of grilled teriyaki chicken to make this a "whole" meal.
I usually double the sauce
. You'll all get graded on this tomorrow so you better do your homework!!!!!
