Spaghetti Squash With Peking Sauce Recipe
Ingredients
| Spaghetti squash | 1 1/2 Pound | |
| Vegetable stock | 1 1/2 Cup (16 tbs) | |
| Ground veal | 1/2 Pound (Sauce) | |
| Dry sherry | 2 Teaspoon (Sauce) | |
| Onion | 1/2 Cup (16 tbs), finely chopped (Sauce) | |
| Bean sauce | 1 Tablespoon (Sauce) | |
| Salt | 3 Tablespoon, reduced (Sauce) | |
| Hoisin sauce | 1 Tablespoon (Sauce) | |
| Vegetable stock | 1 1/2 Cup (16 tbs), seasoned (Sauce) | |
| Coriander | 1 Tablespoon, chopped (Sauce) |
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.
Chef
