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Bangkok Chick'n Strips Stir-Fry (Warm) or Pasta Salad (Cold)
1 package of tri-color rotini pasta
½ pound of broccoli crowns
1 bag of Morningstar Farms frozen vegetarian "Chick'n Strips"
¼ cup olive oil
½ medium onion, chopped
4 cloves garlic, crushed
1 cup of peanuts **
1 tsp Sriracha sauce (more or less to taste)
1 tsp anise seeds
soy sauce
2 ½ tsp powdered ginger
¼ tsp cinnamon
Boil half the bag of rotini pasta per package directions. Drain and place to the side.
Place the broccoli crowns in a microwave-safe bowl and microwave for one minute. In a wok or deep skillet heat 2 T of olive oil until fragrant. Add the broccoli crowns and sprinkle with soy sauce and a teaspoon of ginger. Stir. Heat for just about three minutes, then place in a bowl on the side.
Put the Chick'n Strips in a microwave-safe bowl and microwave them for ninety seconds. That should defrost them most of the way.
In a wok or deep skillet heat 2 T olive oil until fragrant. Add onion, garlic, peanuts and Sriracha. Stir for one minute or so while the flavors blend with the oil. Add the anise seed and the Chick'n Strips. Stir for another minute to coat the Chick'n Strips with the oil. Sprinkle with soy sauce, then with the cinnamon, then with a full teaspoon of powdered ginger. Stir
Now add half of your cooked pasta to the Chick'n Strips in the wok. Stir everything together well to coat the pasta with oil from the other items already in the wok. Now sprinkle with some more soy sauce and a half teaspoon of ginger and stir together. Stir in the broccoli and blend all together. Let it heat together for two minutes or so and you're done!
Once the pasta is done this only takes about 20 minutes to prepare, so how fast this is depends on how fast your stove can boil a big ol' pot of water for the pasta. Serves 4.
** We love Thai food and its great peanut sauce. If you're allergic don't worry; we've done this without the peanuts and it's still good. Give it a whirl without them!
