Mi Goreng


Photo: flickr user avlxyz

Yield:

4.0 servings

Added:

December 18, 2009

Creator:

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Ingredients

1/2 pound linguine
Salt as needed
2 tablespoons vegetable oil
1 cup minced onions
2 teaspoons minced gingerroot (or 1 tsp ground ginger)
2 cloves garlic, minced
3 cups broccoli florets
2 carrots diced
2 celery stalks diced
1 teaspoon Chinese five-spice powder
1 teaspoon chili paste or to taste
2 tablespoons soy sauce or to taste
1 tablespoon sesame oil
1 tablespoon mango chutney

Preparation

1
In a large pot of boiling salted water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid.
2
Meanwhile, prepare the vegetables: In a large nonstick skillet set over moderately-high heat, warm the oil until hot, add the onions, gingerroot and garlic and cook, stirring occasionally, for 3 minutes.
3
Add the broccoli, carrots, celery and salt to taste and cook, stirring, for 5 minutes more.
4
Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, stirring occasionally, until vegetables are crisp-tender. Stir in the sesame oil and chutney.
5
Add the drained pasta and stir to combine.

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