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Very Chinese Spaghetti

What you need: 

26.5oz (750g) leek
3 carrots
7oz (200g) mushrooms
3 big tomatoes
3 tablespoons soy milk
2 teaspoons ginger
1 clove of garlic
14oz (400g) spaghetti
salt and pepper
2 teaspoons potato starch
1 cup veggie broth
3 tablespoons soy sauce
3 tablespoons dry wine
sesame seeds

What you do: 

Wash the leek. Cut the white part into rings (they'll fall apart making strips). Cut the carrots into long strips (you can use a knife for potato peeling) and cut these strips in 1 inch (3-4cm) pieces. Wash mushrooms and cut in four. Pour boiling water over tomatoes, take the skin off and cut in eight (removing the seeds).
Heat some oil in large frying pan (preferably wok). Pour in leek, ginger, carrots, mushrooms, add salt to taste. Stew for a while (veggies shouldn't be soft). Add tomatoes and minced garlic. Heat until tomatoes are soft. Set aside and keep warmth.
Boil spaghetti. Remove spaghetti, and mix potato starch in broth, heating to a boil. Add soy sauce, wine and pepper.
Mix spaghetti with veggies and broth mixture. Serve with sesame seeds.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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