Sunday, June 14, 2009
My son loves spaghetti very much. Instead of using the usual minced meat as a base for the spaghetti sauce, I tried using dried bean curd strips and corn for some natural sweetness. The recipe turns out ok, and my son ate his entire portion of vegetarian spaghetti.
IngredientsAngel Hair Spaghetti, 250 gms, blanched in boiling water until soft
SauceTomato Puree, 1 can
Onions, 3 pcs, chopped finely
Garlic, 5 pcs, chopped finely
Bean curd strips, 5 pcs, soak in water until soft, cut into small strips
Frozen corn, green beans and carrot, 1 bowl
Salt to taste
Sugar 1 tablespoon
Oregano, 1/2 teaspoon (dried)
Vegetarian oyster sauce (optional), 1 tablespoon
Mozzarella cheese, for garnishing
Heat up 2 table spoons of vegetable or olive oil in wok, then sautéed the onions, garlic and bean curd strips until fragrant. Add in the tomato puree, corn, green beans and carrot. Bring to a boil and then add sugar, vegetarian oyster sauce and salt to taste.
Put the sauce on the angel hair spaghetti and garnish with mozzarella cheese.