This recipe is adapted from the All New Complete Cooking Light Cookbook. This recipe like so many others calles for only a small amount of grated ginger. While this add so much flavor to dishes, I hate how the remaining ginger roots goes bad. Does anyone have any storage tips for leftover ginger root?
1 pound uncooked linguine
2 teaspoons toasted sesame oil
2 teaspoons grated fresh ginger root
3 garlic cloves, minced
1 cup vegetarian broth
1/2 cup all natural peanut butter (not the whipped kind, but the kind you have to stir)
1/4 cup low sodium soy sauce
3 tablespoons rice wine vinegar
1 teaspoon chili garlic sauce
Toasted sesame seeds
- Cook the pasta according to package instructions.
- Heat 2 teaspoons of toasted sesame oil in a saucepan over medium heat. Add the ginger and garlic and cook until fragrant, about 30 seconds. Add the broth, peanut butter, soy sauce, rice wine vinegar, and garlic sauce, until well blended. Bring to a simmer and cook for 7 minutes. If you pasta is done yet, set the sauce aside.
- If you pasta is cook, drain it and place it in a large mixing bowl. Add the peanut sauce to the pasta and toss to mix.
- Top with toasted sesame seeds before serving.