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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.


Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 20 minutes | Ready In: 50 minutes
Ingredients: Print   Add to cart
US Metric
  • 1 lb. thin spaghetti
  • 1 lb. ground pork
  • 2-3 TB vegetable oil
  • 8 shiitake mushrooms, dried, stems removed, diced
  • ½ (8.5 oz.) oz. can bamboo shoots, rinsed, drained, diced
  • 2 TB Aloha shoyu
  • 2 tsp. sesame seed oil
  • ½ c. chicken broth
  • Garnish:
  • ¼ cup chopped green onions, 1 cup bean sprouts
  • Marinade:
  • 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

Cooking Process:

In a mixing bowl; combine marinade ingredients. Marinate pork 30 minutes. Cook spaghetti according to package directions, drain well. Set aside. In a skillet over medium high heat; stir fry pork in oil. Add mushrooms and bamboo shoots. Stir fry 2 minutes. Add soy sauce, sesame seed oil and chicken broth; bring to a boil. Cook until liquid reduces by half. Taste for seasoning.

how to serve:

For Service: place spaghetti onto serving plates. Spoon sauce onto spaghetti. Optional to toss spaghetti with sauce before service. Garnish with green onion and bean sprouts. Serves 4-6.

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