Total Steps
5
Ingredients
15
Tools Needed
1
Ingredients
- 2.0 tablespoons soy sauce(optional)
- 1-2 tablespoons sesame oil
- 1.0 tablespoons mango chutney
- 1.0 teaspoons chili paste(optional)
- 1.0 teaspoons Chinese five-spice powder
- 2.0 stalks celery, diced
- 2.0 diced carrots
- 3.0 cups broccoli florets
- 2.0 cloves garlic, minced
- 2.0 teaspoons minced gingerroot
- 1 teaspoons ground ginger(optional)
- 1.0 cups minced onions
- 2.0 tablespoons vegetable oil
- salt(optional)
- 0.5 pounds linguine
Instructions
Step 1
In a large pot of <a href="/technique/W7VKDJHH/boiling">boiling</a> <a href="/technique/DPSVTKVY/salted">salted</a> water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid.
Step 2
Meanwhile, prepare the vegetables: In a large nonstick <a href="/technique/MYJ2HRB7/skillet">skillet</a> set over moderately-high <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/FVYNJCCW/warm">warm</a> the oil until hot, add the onions, gingerroot and garlic and cook, <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally, for 3 minutes.
Step 3
Add the broccoli, <a href="/technique/VYSXFJY6/carrots">carrots</a>, celery and <a href="/technique/DPSVTKVY/salt">salt</a> to <a href="/technique/WDCS6JL5/taste">taste</a> and cook, <a href="/technique/DRM2WPZ4/stirring">stirring</a>, for 5 minutes more.
Step 4
Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally, until vegetables are crisp-tender. <a href="/technique/DRM2WPZ4/stir">Stir</a> in the sesame oil and chutney.
Step 5
Add the drained pasta and <a href="/technique/DRM2WPZ4/stir">stir</a> to combine.