INGREDIENTS:1.75 lbs. thin spaghetti 1 lb. fresh pea pods, trimmed, washed, drained .3688 lb. red bell peppers, julienned .1875 lb. green onions, sliced diagonally into ½-inch pieces .1400 qt. water .0069 lb. mirepoix base .2875 lb. creamy peanut butter .1250 qt. sauce soy .0625 qt. soy salad oil .0625 qt. lemon juice .0688 lb. granulated sugar .0625 lb. sesame tahini .0006 lb. cayenne pepper .0006 lb. crushed red pepper .0375 lb. roasted peanutsDIRECTIONS:1. Cook and drain pasta. Add pea ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.