slightly adapted from The Woks of Life
- 12 oz. dried spaghetti
- 1 tablespoon vegetable oil
- 1 lb. ground beef
- 1 large sweet onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Shaoxing wine
- 2 cups chicken stock
- 1/4 cup oyster sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 1-1/2 cups frozen peas
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- 1 tablespoon chile oil (optional, but highly recommended)
Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). Drain, reserving 1/2 cup of the pasta water, and set aside.
Meanwhile, heat a wok or large deep skillet over high heat and add the vegetable oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
Bring to a boil, then adjust the heat to a hard simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
Stir up the cornstarch slurry and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
Turn heat to low and add the cooked pasta. Toss until the noodles are coated in sauce. Add some of the pasta cooking liquid if the sauce is too thick or add more cornstarch slurry if the sauce is too thin. Add the chili oil and toss again. Serve!
The minute I stumbled across this recipe, I knew I had to have it. The flavors are right up my alley and it’s quick and easy to boot. It’s genius. It’s perfect. I am going to be putting it on our weekly menu for years. *INSERT MORE EXCITED FOOD TALK* Seriously, I cannot talk this one up enough. Go make it!