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 BROCCOLI OYSTER HOISIN DARK CHINESE BLACK RICE SAUCE SAUCE SOY SAUCE VINEGAR (GAI LAN), CUT INTO 2-INCH PIECES OR 2 CUPS VEGETABLES CHOPPED RED CHOPPED BABY BOK PEA BELL PEPPERS CABBAGE 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 GARLIC OR 1 TBSP. OIL VEGETABLE OIL FRESHLY CHOPPED MANDARIN OR GRATED SHALLOTS ORANGE ZEST GINGER 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..