Notes: Double the planned portion when barbecuing or roasting chicken or a large cut of pork, beef, or lamb. Then stash extras in the refrigerator for up to a week, ready to pull out to make this recipe.
Sunset JUNE 1998
Moisten bite-size pieces of cooked poultry, pork, beef, or lamb with purchased Asian-style peanut sauce and season to taste with seasoned rice vinegar, minced fresh cilantro, and green onions. Mix with hot cooked, drained pasta such as fettuccine or bow ties.
Go to full version of