Wednesday, January 12, 2011

Feast from the East

Makes 6 lunch or 4 dinner servings

1/2 cup chicken broth
1/3 cup hoisin sauce
2 tbsp reduced-sodium soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated gingerroot
2 tsp orange zest
1 tsp minced garlic
1/4 tsp each salt, black pepper, and crushed red pepper flakes

8 oz uncooked whole wheat spaghetti
1 lb sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cut grated carrots
1 cup frozen green peas, thawed
1/2 cup chopped green onions
1/3 cup chopped fresh basil leaves

1.  Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use.

2.  Cook spaghetti according to package directions.  Drain.  Rinse well with cold water and drain again.  Transfer spaghetti to a large salad bowl and toss with remaining ingredients.  Add dressing just before serving and toss again.

Recipe taken from

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