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.
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