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Spaghetti Squash With Peking Sauce

Chinese.wok's picture
Here are simple instructions on what to do and how to make Spaghetti Squash With Peking Sauce. The primary ingredient in this is squash. A lip-smacking Main Dish, this Spaghetti Squash With Peking Sauce completes your spread. Spaghetti Squash With Peking Sauce takes only 65 minutes to be ready. The Spaghetti Squash With Peking Sauce can be considered the gem of the Chinese cuisine. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
  Spaghetti squash 1 1⁄2 Pound (One In Number Of 675 Grams)
  Vegetable stock 375 Milliliter (1 1/2 Cup)
For sauce
  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)
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. Serve poured over spaghetti squash and garnish with fresh coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Squash
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes

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