From: Kitchen Aid Cook Book
1/2 c. peanut oil
2 Tbsp rice vinegar
1 Tbsp dry sherry or chicken broth
2 1/2 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp crushed red pepper
1/2 tsp ginger
1 Tbsp brown sugar
1 Tbsp chopped onion
1/4 c. diced green pepper
1 1/2 lb. spaghetti, cooked and drained
Combine all ingredients. Toss well and refrigerate 2 hours, stirring occasionally.
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