INGREDIENTS:1 quart peanut butter, chunky style
2 cups soy sauce
½ cup red wine vinegar
½ cup brown sugar
¼ cup garlic, crushed
2 ½ Tbsp. ginger root, freshly grated
4 tsp. salt
½ cup vegetable oil
½ cup Asian sesame oil
2 ½ Tbsp. Asian hot chile oil
8 lb. spaghettini, cooked
12 lbs. Mann’s Broccoli Florettes, blanched, drained and cooled
2 lbs. red bell pepper, cut into thin strips
1 lb. scallions thinly sliced
as needed for garnish, toasted sesame seeds (optional)DIRECTIONS:Combine peanut butter, soy sauce, vinegar, brown sugar, garlic, ginger, salt, vegetable oil, sesame oil and hot chile oil until well blended. Toss with spaghettini, broccoli, red bell peppers and scallions to coat well. Chill until ready to serve. Sprinkle with toasted sesame seeds as desired.SERVINGS:48 servingsPHOTO CREDIT:Photo Credit: MANN PACKING
