Oriental Linguini

Pasta actually came from China. Discovered during the travels of Marco Polo. Therefore, it is fitting to create recipes that are Asian with the various pasta available nowadays. Like this oriental linguini I now share.

Ingredients:

250 g Linguini

4 cups Water, for cooking linguini

1 tsp. Cooking for cooking linguini

250 g Pork, cut into strips

1/3 cup Peanuts, roasted, shelled, roughly ground

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Black pepper freshly milled

¼ tsp. Iodized salt

1 tbsp. Mirin wine

4 tbsp. Premium dark soy sauce

1 tbsp. Oyster sauce

2 tbsp. Hoisin sauce

1 tbsp. Cornstarch

½ cup Water for suspending cornstarch

1 cup Water

1 tbsp. Safflower oil

1/3 cup Carrots, julienned

1 tsp. Sesame oil

Cooking Instruction:

In a large saucepan, heat water and small quantity of oil until boiling. Add the pasta and stir occasionally until cooked al dente. Strain and rinse with tap water. Set aside.

In a saucepan, heat the oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the pork and stir. Add the mirin wine and black pepper, continue stirring for about two minutes. Add the peanut, water, soy sauce and salt. Cover and simmer for about 15 minutes. Add the carrot. In a small cup, place cornstarch and water. Stir until cornstarch is well suspended and free form lumps. Add into the mixture in the cup, the hoisin, oyster sauce and sesame oil. Mix and add to the cooking mixture. Stir until the cornstarch is cooked and combine with the pasta, serve immediately.