Chinese Spaghetti
I was introduced to this dish at a local 24 hour restaurant. I saw it listed on their special menu and all the while I was deciding on what to order, no orders came passing by my table, so I ordered it.The original dish was very simple, but I loved the spicy flavors. I thought the addition of some familiar Chinese ingredients would add to the dish. Love the texture of the bean sprouts as a garnish.
Ingredienti
- 1 lb. thin spaghetti
- 1 lb. ground pork
- 2-3 TB vegetable oil
- 8 shiitake mushrooms, dried, stems removed, diced
- 1/2 (8.5 oz.) oz. can bamboo shoots, rinsed, drained, diced
- 2 TB Aloha shoyu
- 2 tsp. sesame seed oil
- 1/2 c. chicken broth
- 1/4 cup chopped green onions, 1 cup bean sprouts
- 2 TB. hoisin sauce
- 2 TB sriracha sauce
- 2 TB Aloha shoyu
- 1 TB sugar
- 1 TB chili garlic paste
- 1 TB Shaoxing wine
- 2 stalks green onion, chopped
- 2 cloves garlic, chopped
- 1 tsp. ginger, minced
Preparazione
- 1
In a mixing bowl; combine marinade ingredients.
- 2
Marinate pork 30 minutes.
- 3
Cook spaghetti according to package directions, drain well.
- 4
Set aside. In a skillet over medium high heat; stir fry pork in oil.
- 5
Add mushrooms and bamboo shoots.
- 6
Stir fry 2 minutes.
- 7
Add soy sauce, sesame seed oil and chicken broth; bring to a boil.
- 8
Cook until liquid reduces by half. Taste for seasoning.
- 9
--- How To Serve: ---
- 10
For Service: place spaghetti onto serving plates.
- 11
Spoon sauce onto spaghetti.
- 12
Optional to toss spaghetti with sauce before service.
- 13
Garnish with green onion and bean sprouts.
- 14
Serves 4-6.
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