Mi Goreng
By: Andie Mitchell
Published: Friday, December 18, 2009 - 11:58pm

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.