Source: 400 Best Comfort Food Recipes by Johanna Burkhard
This dish is vibrant combination of Asian flavours tastes terrific and is nourishing, too. Any leftovers make a great next-day lunch.
Tip: Cut vegetables into uniform 2-inch lengths. This colourful pasta dish takes only a few minutes to cook, so have ingredients assembled before you start.
Once again, I doubled the sauce.
1/4 cup peanut butter
1/3 cup water
2 Tbsp soy sauce
2 Tbsp lime juice
2 Tbsp packed brown sugar
1/4 tsp hot red pepper flakes or to taste (I didn’t double this)
1 Tbsp sesame oil
2 Tbsp vegetable oil
1 Tbsp fresh minced gingerroot
2 cloves garlic, minced
1 leek, white and light green part only, cleaned and cut into matchstick strips
2 small Italian eggplants, cut into thin strips (about 2 cups)
2 bell peppers (assorted colours), cut into thin strips
12 oz linguine, broken into thirds
1/2 cup fresh cilantro or parsley
In a small saucepan, combine peanut butter, water, soy sauce, lime juice, brown sugar, hot pepper flakes and sesame oil. Stir over medium heat until mixture is warm and smooth. Set aside.
In wok or large nonstick skillet, heat oil over high heat. Add ginger, garlic, leek and eggplant; cook, stirring, for 2 minutes. Add peppers; cook, stirring for 1 minute more or until vegetables are just tender-crisp. Stir in peanut sauce until heated through.
Meanwhile, in a large pot of boiling salted water, cook linguine until tender but firm. Drain and return to pot. Toss with vegetables and peanut sauce until well coated; sprinkle with cilantro. Serve warm or at room temperature.