CHINNESESE RECIPCIPE BUIBUILLDEDER 2 TBSP. TOPPINGS SLICED SCALLIONS OR

2 TBSP. FLAVORING CHOPPED CHOPPED CHOPPED BLACK BEAN SAUCE CHIVES CILANTRO PEANUTS OR 2 CUPS GREENS CHINESE OYSTER HOISIN DARK CHINESE BLACK RICE SAUCE SAUCE SOY SAUCE VINEGAR (GAI LAN), CUT INTO 2-INCH PIECES OR 2 CUPS CHOPPED RED CHOPPED BABY BOK PEA BELL PEPPERS CHOY, HALVED SPROUTS OR

COARSELY CHOPPED COARSELY CHOPPED SLICED SLICED TRIMMED CHINESE MUSTARD CHINESE WATER CHINESE CARROTS SNOW PEAS GREENS EGGPLANT 1 TBSP. BASE FLAVOR

CANNED, SLICED CHOPPED FINELY CHOPPED BAMBOO SHOOTS, YELLOW ONION RINSED

OR 1 TBSP. OIL

VEGETABLE OIL FRESHLY CHOPPED MANDARIN OR GRATED SHALLOTS ORANGE ZEST 1 LB. PROTEIN

PEANUT CANOLA SAFFLOWER TOASTED OIL OIL OIL SESAME OIL THINLY SLICED PORK TENDERLOIN 1/2 tsp. SPICE OR FIVE SPICE POWDER THINLY THINLY SLICED CUBED EXTRA SLICED LEAN BONELESS, SKINLESS FIRM TOFU OR FLANK STEAK CHICKEN BREAST

1 BOX PASTA

CRACKED DRIED GROUND CHINESE ® PEPPERCORNS WHOLE RED WHITE PEPPER CINNAMON BARILLA CHILES SPAGHETTI OR

BARILLA® BARILLA® BARILLA® COLLEZIONE GEMELLI VEGGIE PENNE PENNE

BARILLA® BARILLA® COLLEZIONE WHOLE GRAIN Each recipe makes 6-8 servings. CASARECCE LINGUINE

1. Pick your favorite PASTA; cook one minute less than packaging 4. Heat remaining OIL in same skillet over medium-high heat. Add BASE tender-crisp. Add GREENS, FLAVORING and reserved pasta water; cook 2. Combine SPICE with 1 Tbsp. dry sherry or water, 1/4 tsp. baking soda and PROTEIN in small bowl; set aside to marinate 5 minutes. PROTEIN and PASTA; toss to coat. Adjust seasoning with 3. Heat 1-1/2 tsp. OIL in large skillet over medium-high heat. Add salt and pepper to taste. 6. Garnish with TOPPINGS.