Whip up a zesty blend of hoisin sauce, honey, soy, ginger, cayenne and curry powder to flavor this fabulous stir fry of mushrooms, carrots, peppers, onion, garlic, bean sprouts and green onion. Toss with hot spaghetti.
INGREDIENTS (for 4 servings):
- 1/4 cup vegetable oil
- 2 cups fresh sliced mushrooms
- 1 cup shredded carrots
- 1/2 cup sliced red bell peppers
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh bean sprouts
- 1/2 cup chopped green onions
- 1/4 cup hoisin sauce
- 1 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon curry powder
- 8 ounces spaghetti
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion, and garlic until tender. Stir in bean sprouts and green onion; cook one minute. Stir cornstarch into chicken broth, and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss. Serve immediately.
Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.