Mi Goreng

Photo: flickr user avlxyz

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

Preparation

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.