Sunday, May 2, 2010

Pasta with Spinach and Oyster Mushrooms

Friday 30th April, was a mad rush for me. It was the day when Carrefour went on strike (again!) in Belgium. I don't normally go to Carrefour, but when you have a long weekend ahead, saturday being a public holiday and all shops closed on sundays, you can imagine how long the queues are in the rest of the supermarkets such as Colruyt, Dehaize and Aldi. 

Anyway, I managed to get some frozen spinach and oyster mushrooms to make this quick-and-easy pasta dish. The original recipe is from a Colruyt magazine and uses philadelphia cheese for making the pasta sauce. I have misplaced the recipe so I came up with a chinese version for the sauce, which goes quite well too with the spinach and oyster mushrooms.

Ingredients (for 2-3 persons)
250g fresh oyster mushrooms, shredded into strips
200g minced pork or beef
200g frozen chopped spinach, thawed
400g spaghetti and spirelli 

1/2 tsp salt
1/2 tsp sugar
1 tbsp oyster sauce
1/2 tbsp dark soya sauce
2 tbsp light soya sauce
1 tbsp sesami oil
1 tbsp chinese cooking wine or sherry

1. Cook the pasta in a big pot of water and let it cook until it is al-dente.

2. In the mean time, heat up a wok and add a little olive oil. Add the minced meat, and fry it over high heat for a min or two .

3. Add in the oyster mushrooms and spinach into the wok. Stir fry it and add in salt, sugar, oyster sauce, dark soya sauce, light soya sauce, sesami oil and cooking wine.

4. Stir the meat, mushrooms and spinach thoroughly and let it boil and simmer for few more minutes.

5. Remove from heat and pour the meat, vege and sauce over the pasta.

It is quite easy, isn't it? This can easily be dished up in 15 min :)
Smakelijk eten !

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