Categories: pasta

Ingredients

• 2/3 c water
• 2 t cornstarch
• 3 med garlic cloves, minced
• 1 t ginger root, minced
• 1/4 c vinegar, rice
• 3 T peanut butter
• 2 T low sodium soy sauce
• 1 1/2 t sesame oil
• 1 t sugar
• 1/4 t red pepper flakes, crushed
• 8 oz uncooked linguini, thin
• 1 1/2 packages frozen mixed stir fry style veg (18oz)

Directions

1. In small saucepan, stir together water and cornstarch, bring to a boil, stirring constantly. Reduce heat and cook until thickened and clear. Remove from heat and add garlic and ginger, set aside to cool to room temp.

2. Combine vinegar, peanut butter, soy sauce, sesame oil, sugar and red pepper flakes in blender or food processor and pure. Add puree to cooled cornstarch mixture and whisk until blended. Set aside.

3. Cook pasta according to directions. Cook veg in boiling water, just to thaw, about 2 min, and drain well. In large bowl, toss pasta, veg, sesame sauce.

4. Serve warm or at room temperature.

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