Spaghetti Squash with Peking Sauce
|Spaghetti squash||1 1⁄2 Pound (One In Number Of 675 Grams)|
|Vegetable stock||375 Milliliter (1 1/2 Cup)|
|Lean ground veal||1⁄2 Pound (225 Gram)|
|Dry sherry||2 Teaspoon|
|Onion||125 Milliliter, finely chopped (1/2 Cup)|
|Yellow bean sauce||15 Milliliter (1 Tablespoon)|
|Salt reduced soy sauce||45 Milliliter (3 Tablespoon)|
|Hoisin sauce||15 Milliliter (1 Tablespoon)|
|Seasoned vegetable stock||375 Milliliter (1 1/2 Cups)|
|Finely chopped fresh coriander||15 Milliliter (1 Tablespoon)|
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. Serve poured over spaghetti squash and garnish with fresh coriander.