Spaghetti Squash With Peking Sauce
|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)|
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.