1/2 cup oregon hazelnut butter
1/3 cup hot water
1/4 cup soy sauce
2 tbsp red wine vinegar
2 tbsp oriental sesame oil
2 tsp granulated sugar
2 garlic cloves, crushed
1 tsp crushed hot red pepper
1 can (5 oz.) white turkey (or chick, en meat)
1/2 lb pasta (linguine, fettuccine, seash, ells, etc.)
1 tbsp vegetable oil
3/4 cup roasted & chopped hazelnuts (oregon, hazelnuts)
1/2 cup green onions
1 bunch broccoli - cut into 1 florets
6 small carrots - cut in half lengthwise
Combine hazelnut butter and hot water in blender or processor, mix
until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and
red pepper, blend. Place meat (shredded slightly) in a medium bowl.
Add hazelnut sesame sauce and stir. Cover and marinate in the
refrigerator 2 hours. In a large pot of boiling water, cook pasta
until tender but firm, about 10 minutes. Drain and rinse under cool
water. Drain well. In a large saucepan of boiling water, cook carrots
about 3 minutes, then add broccoli and cook 3 more minutes, until
broccoli is bright green and crisp-tender. Drain and rinse until
cool; drain well. In a large bowl, toss pasta with vegetable oil. Add
meat and sauce, vegetables, hazelnuts and onions. Toss and serve
slightly chilled or at room temperature.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Serves: 1
Recipe Categories: Asian; Chinese; Main Dish; Salad
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