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January 4, 2010

Kung Pao Linguini Stir Fry

Kung fusion

Compass Group/Polly Sang

kung pao linguini stir-fry

Compass Group

Serves 6

Stir Fry

12 ounces linguini pasta, dry
3 tablespoons olive oil
1-1/2 cups red onions, julienned
1-1/2 cups shiitake mushrooms, julienned
1-1/2 cups carrots, julienned
1-1/2 quarts bok choy, sliced
3 cups canned water chestnuts, drained, rinsed, and sliced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
12 tablespoons kung pao sauce


Garnishes

6 tablespoons green onions, sliced
6 tablespoons almonds, sliced and toasted
6 tablespoons cilantro, chopped


Cook pasta in boiling water until al dente. Drain, rinse in cold water, and set aside.

Saute the vegetables in two batches. In a hot saute pan or wok, drizzle the oil and add the red onions and shiitake mushrooms. Stir constantly until the onions are translucent, about a minute.

Add the carrots, bok choy, water chestnuts, ginger, and garlic and stir. Cook and stir for one minute.

Add the cooked linguine and stir for another minute. Remove from the heat, add the kung pao sauce, and stir well.

Plate into a pasta bowl and sprinkle the garnishes on top.

Recipe courtesy of Compass Group/Polly Sang. 

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