lunes, 4 de febrero de 2008



1/4 cup sesame seeds
1/2 lb dried chinese spaghetti-style noodles
2 tblsp vegetable oil
1 bunch broccoli, separated into 1 inch florets
1 lb asparagus, cut on the diagonal into 1 inch pieces
1/2 cup chicken stock
1/2 cup peanut butter
1/4 cup red wine vinegar
2 tblsp dark soy sauce
1 tblsp sesame oil
1 tblsp dry sherry
2 tsp sugar
1 1/2 tsp chinese chili sauce
1/4 cup minced scallions
2 tblsp finely minced fresh ginger
1 large garlic clove, minced
1 cup bean sprouts
1 cup thinly sliced button or shiitake mushrooms, or separated enoki
1 large red bell pepper, cut into thin julienne
2 tblsp minced chives


In a small dry skillet, toast the sesame seeds over moderately high
heat, tossing, until fragrant and golden brown, about 1 minute. Set
In a large pot of boiling salted water, cook the noodles, separating
them with a fork, until tender but still firm, about 2 1/2 minutes.
Drain and rinse under cold running water, drain well and toss with the
vegetable oil.
Bring a large saucepan of salted water to a boil over high heat. Add
the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a
slotted spoon, transfer to a bowl of ice water and chill until cold,
about 5 minutes. Drain on paper towels. Repeat with the asparagus,
cooking them for only 1 to 2 minutes.
In a small saucepan, bring the stock to a boil over moderately high
heat; remove from the heat. Stir in the peanut butter, vinegar, soy
sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic
and toasted sesame seeds.
In a large bowl, toss together the noodles, broccoli, asparagus, bean
sprouts, mushrooms and red pepper. Add the dressing and toss to coat.
Sprinkle the chives over the top just before serving.

la cocina de Dani Garcia. Marbella.