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Spaghetti Squash With Peking Sauce

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Ingredients
  Spaghetti squash 1 1⁄2 Pound (450-675 Grams, In 1 Piece)
  Vegetable stock 1 1⁄2 Cup (24 tbs) (375 Milliliters)
  Ground veal 1⁄2 Pound (225 Grams)
  Dry sherry 2 Teaspoon (10 Milliliters)
  Onion 1⁄2 Cup (8 tbs), finely chopped (125 Milliliters)
  Yellow bean sauce 1 Tablespoon (15 Milliliters)
  Salt reduced soy sauce 3 Tablespoon (45 Milliliters)
  Hoisin sauce 1 Tablespoon (15 Milliliters)
  Vegetable stock 1 1⁄2 Cup (24 tbs), seasoned (375 Milliliters)
  Coriander 1 Tablespoon, chopped (15 Milliliters)
Directions

1 To Prepare Squash: Leave skin on and remove seeds with a spoon. Place stock in a saucepan. Stand squash cut side up in saucepan, cover, and bring liquid to a boil. Simmer 20 minutes until squash is tender.
2 Remove squash and scrape out flesh in long strands from skin. Place on a warm serving platter.
3 To Make Sauce: Combine veal with sherry and onion in a non-stick pan. Stir-fry until veal loses its pink color. Add bean paste, soy and hoisin sauces with stock and simmer 20 minutes.
4 The sauce can be thickened slightly with cornstarch paste if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried

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