1/2 cup Gourmet Oregon Hazelnut Butter, see recipe
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons Oriental sesame oil
2 teaspoons granulated sugar
2 garlic cloves, crushed
1 teaspoon crushed hot red pepper
1 5-ounce can white turkey
OR
1 5-ounce can chicken meat
1/2 pound pasta (linguine, fettuccine, seashells, etc.)
1 tablespoon vegetable oil
3/4 cup roasted and chopped Oregon hazelnuts
1/2 cup green onions
1 bunch broccoli, cut into 1" florets
6 small carrots, cut in half lengthwise
Servings: 6
Combine hazelnut butter and hot water in blender or processor, mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper, blend. Place meat (shredded slightly) in a medium bowl. Add hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In a large pot of boiling water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cool water. Drain well. In a large saucepan of boiling water, cook carrots about 3 minutes, then add broccoli and cook 3 more minutes, until broccoli is bright green and crisp-tender. Drain and rinse until cool; drain well. In a large bowl, toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve slightly chilled or at room temperature.
Cuisine: Asian
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons Oriental sesame oil
2 teaspoons granulated sugar
2 garlic cloves, crushed
1 teaspoon crushed hot red pepper
1 5-ounce can white turkey
OR
1 5-ounce can chicken meat
1/2 pound pasta (linguine, fettuccine, seashells, etc.)
1 tablespoon vegetable oil
3/4 cup roasted and chopped Oregon hazelnuts
1/2 cup green onions
1 bunch broccoli, cut into 1" florets
6 small carrots, cut in half lengthwise
Servings: 6
Combine hazelnut butter and hot water in blender or processor, mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper, blend. Place meat (shredded slightly) in a medium bowl. Add hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In a large pot of boiling water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cool water. Drain well. In a large saucepan of boiling water, cook carrots about 3 minutes, then add broccoli and cook 3 more minutes, until broccoli is bright green and crisp-tender. Drain and rinse until cool; drain well. In a large bowl, toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve slightly chilled or at room temperature.
Cuisine: Asian
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