Linguine With Chili Scallion Vinaigrette And Bok Choy Recipes

LINGUINI WITH CASHEWS AND SCALLIONS

Steps:

• Bring a large pot of lightly salted water to a boil. Place linguini in the pot, cook 9 to 11 minutes, until al dente, and drain.
• Melt the butter in a large pot over medium heat, and saute the cashews 5 minutes, until lightly browned. Mix in the cooked linguini, teriyaki sauce, ginger, and green onion, and continue to cook and stir until heated through.

LINGUINE WITH CHILI-SCALLION VINAIGRETTE AND BOK CHOY

Steps:

• Bring a large pot of salted water to a rolling boil. When the water is boiling, add the linguine and cook according to package directions until al dente.
• In the meantime, make the sauce by combining the soy sauce, vinegar, olive oil, chili powder, garlic and scallions in a small bowl. Transfer the mixture to a large skillet and cook over medium heat until the scallions have softened, 1 to 2 minutes. Keep warm on the lowest heat until the noodles are ready.
• When the noodles are just about al dente, add the bok choy directly to the pot with the pasta and cook for about 15 seconds. Drain and add the noodles and bok choy directly to the skillet with the vinaigrette. Toss until everything is evenly coated with the sauce. Finish with a drizzle of toasted sesame oil before serving.

SCALLION VINAIGRETTE

Steps:

• In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
• Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.

BOK CHOY WITH GINGER VINAIGRETTE

Steps:

• Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
• Combine vinegar, mustard, soy, sugar, garlic, and mix well.
• To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
• To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.

PORK OVER SCALLION LO MEIN AND BOK CHOY

Steps:

• cook, drain, and rinse lo mein- when cool, toss with 2 tbsp sesame oil and set aside.
• pound pork to 1/4 in thick in large saute pan, heat 1 tbsp each sesame and peanut oil over med-high heat.
• add bok choy and cook until golden brown (about 1 min per side).
• add ginger and garlic and stir constantly for 2 min.
• add soy, vinegar, sugar, water, and pepper flakes and simmer, partially covered, over med heat for 15 min.
• meanwhile, salt and pepper the pork and brown it in 1 tbsp peanut oil, keep it warm in the oven if you need to.
• toss the oiled lo mein with the scallions and sesame seeds and serve topped with the pork and bok choy.