Tuesday, September 20, 2011
We had some leftover roast chicken in the fridge that I needed to use, so I figured a pasta dish might be the way to go. Of course the mere mention of pasta always turns Mr Minx on, so I couldn't change my mind. In the end, I decided that an Asian-style peanut sauce might work well on pasta with some of the veg. Kinda like a pasta primavera, only not at all Spring-like.
Pasta with Peanut Sauce
1 bunch Chinese broccoli
2 6" long Asian eggplants
1 tablespoon brown sugar
1/2 cup sliced onion
1 1/2 cups chicken stock
4 tablespoons chunky peanut butter
1 tablespoon honey
1 tablespoon Hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon Korean red pepper flakes (or 1/4 teaspoon cayenne)
1 teaspoon toasted sesame oil
1 carrot, julienned
1 cup cooked chicken, shredded
1 lb pasta of your choice
Slice broccoli stems into long diagonals; roughly chop the greens. Blanch stems and greens separately in boiling salted water until the stems are tender but still crunchy (about 3 minutes) and the greens are bright green. Cool broccoli down in a large bowl of ice water. When cooled, drain thoroughly, squeezing water out of greens. Set aside.
Cut off stem end of eggplants and slice into long diagonals about 1/2 inch thick. Heat a large sauté pan over high heat and add a bit of cooking oil. When pan is very hot, toss in eggplant and cook for 4-6 minutes, until beginning to soften. Add brown sugar and stir to coat. Dribble in a few teaspoons of soy, turn the heat to medium, and cover pan. Cook an additional 5-6 minutes, stirring occasionally and adding more soy if the eggplant seems dry or is sticking to the pan, until the vegetable is soft and brown. Move from pan to a bowl and set aside.
Cook pasta according to package directions until al dente. Drain off all but a few tablespoons of water and leave in pasta pot.
While pasta is cooking, make the sauce. In the large pan used for the eggplant, sauté sliced onion over medium-high heat with a bit of oil and a pinch of salt until wilted and just beginning to brown. Add chicken stock. With a fork, stir in peanut butter until well incorporated, then add honey, hoisin, vinegar, and pepper flakes. Bring to a boil. Turn heat down to medium-low and taste for seasoning; add soy sauce if needed. Stir in sesame oil, then add carrots, cooked broccoli stems and greens, eggplant, and chicken, tossing well to coat. Cook for a minute or two to warm the chicken through.
Add sauce and vegetables to pasta in pot and stir well to coat.
Posted by theminx on Minxeats.com.
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