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spaghetti with
gingered broccoli
-excerpted from Lenore's
Natural Cuisine cookbook
When visiting a friend, we decided to
cook dinner together. What I found in her refrigerator were broccoli and
leftover cooked spaghetti. This simple, but tasty dish came together
quickly and has become a favorite of mine ever since.
ingredients
1 pound semolina spaghetti
1 bunch broccoli, stems
peeled and diagonally
sliced, florets separated
1 tsp. toasted sesame oil
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1 4-inch piece fresh ginger,
peeled and cut into matchsticks
3 large garlic cloves, minced
1 TBS. shoyu, or more to taste
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directions
1. Fill a large stock pot with 5 quarts
of water. Bring to a boil.
2. Cook spaghetti until al dente, according to package directions.
3. Gently pour cooked spaghetti into a colander in the sink. Rinse until
cold. Leave in colander.
4. Meanwhile, steam broccoli until barely fork-tender, about 2
minutes. Set aside.
5. In a large, nonstick skillet or wok, heat oil. Sauté ginger and garlic
1 minute.
6. Add spaghetti. Sauté until lightly golden, 3-5 minutes. Season with
shoyu, to taste.
7. Add broccoli. Mix gently. Cover and heat through before serving, about
2 minutes.
variations
 Substitute
asparagus for broccoli.
For
extra pizzazz, add 1/4 teaspoon hot sesame oil to step #6.
cook's tips
To
prevent shoyu from burning, sprinkle it on the food rather than on the
pan.
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