Recipe courtesy of Padma Lakshmi
Yield:
4 servings

Ingredients

  • 1/2 pound linguine
  • Salt
  • 2 tablespoons vegetable oil
  • 1 cup minced onions
  • 2 teaspoons minced gingerroot, or 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 3 cups broccoli florets
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon chili paste, or to taste
  • 2 tablespoons soy sauce, or to taste
  • 1 to 2 tablespoons Oriental sesame oil
  • 1 tablespoon mango chutney

Directions

In a large pot of boiling salted water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid.

Meanwhile, prepare the vegetables: In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the onions, gingerroot and garlic and cook, stirring occasionally, for 3 minutes. Add the broccoli, carrots, celery and salt to taste and cook, stirring, for 5 minutes more. Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, stirring occasionally, until vegetables are crisp-tender. Stir in the sesame oil and chutney. Add the drained pasta and stir to combine.

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