Chinese spaghetti with 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
- In a bowl, combine all the ingredients for the sauce. Set aside.
- 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.
- In the same wok, heat the remaining oils. Saute toppings for 3 to 5 minutes (or until desired doneness).
- Deglaze with the sauce. Add the pasta. Mix well. Cook for 1 minute.
- Serve and garnish with sesame seeds.
Leave a comment