Spaghetti Squash With Peking Sauce Recipe
This Spaghetti Squash With Peking Sauce has become a hit my with my family, I can guarantee that it will be the same with your family too. Seems like Chinese food never lets you down. This recipe of Spaghetti Squash With Peking Sauce is one such example. This Spaghetti Squash With Peking Sauce as an Appetizer is a winner! Try it, your family and friends will be bowled over by this delicious Spaghetti Squash With Peking Sauce recipe.
Ingredients
1 1/2 lbs (450-675 g) spaghetti squash in one piece
1 1/2 cups (375 ml) vegetable stock
Sauce
1/2 lb (225 g) lean ground veal
2 tsp (10 ml) dry sherry
1/2 cup (125 ml) onion, finely chopped
1 tbsp (15 ml) yellow bean sauce
3 tbsp (45 ml) salt-reduced soy sauce
1 tbsp (15 ml) hoisin sauce
1 1/2 cups (375 ml) seasoned vegetable stock
1 tbsp (15 ml) finely chopped fresh coriander
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.
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.
