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
- 1/4 cup soy sauce
- 1 cup water
- 1 1/2 tbsp hoisin sauce* (see blog post for sub recommendations)
- 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
Preparation
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!