Ingredients
- 1/2 pound linguine
- Salt as needed
- 2 tablespoons vegetable oil
- 1 cup minced onions
- 2 teaspoons minced gingerroot (or 1 tsp ground ginger)
- 2 cloves garlic, minced
- 3 cups broccoli florets
- 2 carrots diced
- 2 celery stalks diced
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon chili paste or to taste
- 2 tablespoons soy sauce or to taste
- 1 tablespoon sesame oil
- 1 tablespoon mango chutney
Make it step by step
- In a large pot of boiling salted water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid.
- Meanwhile, prepare the vegetables: In a large nonstick skillet set over moderately-high heat, warm the oil until hot, add the onions, gingerroot and garlic and cook, stirring occasionally, for 3 minutes.
- Add the broccoli, carrots, celery and salt to taste and cook, stirring, for 5 minutes more.
- Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, stirring occasionally, until vegetables are crisp-tender. Stir in the sesame oil and chutney.
- Add the drained pasta and stir to combine.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andie Mitchell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.