Chinese-Style Bolognese
Ingredients
- 200g uncooked spaghetti or other pasta of choice⠀
- 2 cloves garlic, minced⠀
- 1 small onion, diced⠀
- chopped leeks, plus more for garnishing (optional)⠀
- 1 small red bell pepper, diced (optional)⠀
- 2 tbsp sesame oil⠀
- pinch of salt, or to taste⠀
- 1 cup rehydrated TVP (textured vegetable protein), can be subbed with cooked lentils or minced mushrooms
- Sesame seeds
Preparation
Sauce:⠀1/4 cup soy sauce, 1 cup water,⠀1 1/2 tbsp hoisin sauce, 3 tbsp sugar, adjust according to desired sweetness, 1 tbsp sesame oil, 2 tsp sriracha, adjust according to desired spice (optional), 1/4 tsp pepper, 1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry.
Mix all the sauce ingredients in a bowl, except the cornstarch slurry. Feel free to adjust seasoning depending on desired taste. Set aside.⠀
Heat a pot with water. Cook pasta until chewy or al dente.⠀
While pasta is cooking, heat a pan. Add in 2 tbsp sesame oil. Once hot, sauté the onion and leeks (if using). Add in the garlic and bell peppers (if using) then sauté until tender. Add in the TVP/lentils/mushrooms then sauté for 2-3 minutes.⠀
Pour in the sauce and leave to simmer over medium heat.⠀
Once the sauce boils, add in the cornstarch slurry. Continuously mix until the sauce starts to thicken.⠀
Add in the spaghetti and cook until it has absorbed some of the sauce. Season with a pinch of salt, or more as needed. Mix then turn off heat.⠀
Top with some leeks and sesame seeds, if desired. Enjoy while hot