Chinese spaghetti with whole wheat pasta

by Iris Imports
Chinese spaghetti whole wheat pasta

PREPARATION 20 minutes

COOKING 15 minutes

SERVING 4

1 lb (500 g) GRANORO #154 WHOLE WHEAT SPAGHETTI pasta, cooked al dente

SAUCE

  • 60 ml (1/4 cup) KECAP MANIS (sweet soy sauce)
  • 60 ml (1/4 cup) soy sauce
  • 125 ml (1/2 cup) oyster sauce
  • 250 ml (1 cup) cooking water
  • 30 ml (2 tbsp.) olive oil
  • 30 ml (2 tbsp.) sesame oil
  • 1 pound (500 g) filet mignon or any other piece of meat cut into strips
  • 15 ml (1 tbsp.) grated fresh ginger
  • 1 minced garlic clove
  • 60 ml (1/4 cup) chopped green shallot

TOPPINGS

  • 1 chopped onion
  • 1 minced garlic clove
  • 15 ml (1 tbsp.) grated fresh ginger
  • 180 ml (3/4 cup) celery, cut on the bias
  • 180 ml (3/4 cup) snow peas
  • 180 ml (3/4 cup) chopped Chinese cabbage
  • 125 ml (1/2 cup) carrot, julienned
  • 1 bell pepper cut into strips
  • 250 ml (1 cup) bean sprouts
  • Salt and pepper to taste

PREPARATION

  1. In a bowl, combine all the ingredients for the sauce. Set aside.
  2. In a large wok, heat half of the oils. Sear the meat and cook for 1 minute. Add garlic, ginger and shallot. Cook for 30 seconds to 1 minute. Transfer to a plate and set aside.
  3. In the same wok, heat the remaining oils. Saute toppings for 3 to 5 minutes (or until desired doneness).
  4. Deglaze with the sauce. Add the pasta. Mix well. Cook for 1 minute.
  5. Serve and garnish with sesame seeds.

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