Mi Goreng

• 1/2 pound linguine
• salt as needed
• 2 tablespoons vegetable oil
• 1 cup minced onions
• 2 teaspoons gingerroot minced, or 1 tsp ground ginger
• 2 cloves garlic minced
• 3 cups broccoli florets
• 2 carrots diced
• 2 celery stalks diced
• 1 teaspoon chinese five spice powder
• 1 teaspoon chili paste or to taste
• 2 tablespoons soy sauce or to taste
• 1 tablespoon sesame oil
• 1 tablespoon mango chutney

1. In a large pot of boiling salted water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid.
2. Meanwhile, prepare the vegetables: In a large nonstick skillet set over moderately-high heat, warm the oil until hot, add the onions, gingerroot and garlic and cook, stirring occasionally, for 3 minutes.
3. Add the broccoli, carrots, celery and salt to taste and cook, stirring, for 5 minutes more.
4. Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, stirring occasionally, until vegetables are crisp-tender. Stir in the sesame oil and chutney.
5. Add the drained pasta and stir to combine.

linguine, salt, vegetable oil, onions, gingerroot, garlic, broccoli florets, carrots, celery, chinese five spice, chili paste, soy sauce, sesame oil, mango

Taken from www.yummly.com/recipe/Mi-Goreng-1665804 (may not work)