INGREDIENTS:1 cup USA lentils, rinse 2 cups water 1/3 cup seasoned rice vinegar 2 Tbsp. peanut oil 2 Tbsp. soy sauce 1 Tbsp. fresh ginger, grated 1 Tbsp. sesame oil 1 clove garlic, minced 6 oz. uncooked linguine 2 qts. boiling water 3/4 cup green onions, chopped 1 cup water chestnuts 1 cup fresh or thawed frozen pea pods ¼ cup Chinese parsley, choppedDIRECTIONS:Place lentils in a medium saucepan with the water; bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes, or until lentils ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess 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’sFREE, easy and quick.