- 19, Jun 2020
- #1
Ingredients:
For refueling:
3 medium cloves of garlic, chop,
6 tablespoons of soy sauce,
1 tablespoon rice wine vinegar,
1 tablespoon of sugar
1 tablespoon of sesame oil,
1 teaspoon ground ginger
3/4 teaspoon hot red pepper
2 tablespoons of mayonnaise,
1/4 cup vegetable oil.
For salad:
2 tablespoons of salt,
450 g pasta penne,
220 g broccoli,
450 g of roasted beef, cut into tiny strips of 3 mm thick,
3 medium carrots, peeled and grated on a coarse grater,
1 medium red pepper, cut into thin strips,
2 cups of bean sprouts,
3 green onions, finely chopped,
1/2 cup chopped roasted peanuts,
1/4 cup chopped fresh cilantro
Cooking:
Combine garlic, soy sauce, vinegar, sugar, sesame oil, ginger and pepper.
Beat until smooth, then add butter in a steady steady stream while continuing to whisk to make a thick sauce that resembles mayonnaise, keep chilled to mix later with salad.
Store in a clean jar with a lid. Bring 1 liter of water with 2 tablespoons of salt to a boil in a large saucepan.
Add pasta and cook, according to the instructions on the packaging, stirring frequently.
Add broccoli at the last minute of cooking.
Drain completely (without rinsing). Set aside the remaining salad ingredients. Place all salad ingredients (except soy-ginger sauce) in a large bowl or transfer to a large, resealable bag.
You can cover it and refrigerate for several hours.
When everything is ready to serve, add the sauce, mix to coat all the ingredients and can be served.
For refueling:
3 medium cloves of garlic, chop,
6 tablespoons of soy sauce,
1 tablespoon rice wine vinegar,
1 tablespoon of sugar
1 tablespoon of sesame oil,
1 teaspoon ground ginger
3/4 teaspoon hot red pepper
2 tablespoons of mayonnaise,
1/4 cup vegetable oil.
For salad:
2 tablespoons of salt,
450 g pasta penne,
220 g broccoli,
450 g of roasted beef, cut into tiny strips of 3 mm thick,
3 medium carrots, peeled and grated on a coarse grater,
1 medium red pepper, cut into thin strips,
2 cups of bean sprouts,
3 green onions, finely chopped,
1/2 cup chopped roasted peanuts,
1/4 cup chopped fresh cilantro
Cooking:
Combine garlic, soy sauce, vinegar, sugar, sesame oil, ginger and pepper.
Beat until smooth, then add butter in a steady steady stream while continuing to whisk to make a thick sauce that resembles mayonnaise, keep chilled to mix later with salad.
Store in a clean jar with a lid. Bring 1 liter of water with 2 tablespoons of salt to a boil in a large saucepan.
Add pasta and cook, according to the instructions on the packaging, stirring frequently.
Add broccoli at the last minute of cooking.
Drain completely (without rinsing). Set aside the remaining salad ingredients. Place all salad ingredients (except soy-ginger sauce) in a large bowl or transfer to a large, resealable bag.
You can cover it and refrigerate for several hours.
When everything is ready to serve, add the sauce, mix to coat all the ingredients and can be served.
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