1 lb. spaghetti
4 green (or spring) onions, chopped
3 cloves garlic, minced
1/2 cup cold water
1 tsp. vegetarian broth powder
1 tsp. cornstarch
1/3 cup soy sauce
2 Tbsp. ketchup
1 Tbsp. vinegar
1 Tbsp. Szechuan hot bean (or Chinese chili) paste
1 tsp. sugar
1/4 cup chopped vegetarian “bacon” or “ham” or 2 Tbsp. soy “bacon” bits soaked in 2 Tbsp. boiling water
1/4 cup chopped, dry-roasted peanuts
2/3 cup chopped, peeled cucumber, zucchini (courgettes) or celery
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• Cook the pasta according to the package directions. Meanwhile, heat a large, lightly oiled wok or skillet. Add and steam-fry the green (spring) onions and garlic for about 2 minutes. Add the water, broth powder, cornstarch, soy sauce, ketchup, vinegar, chili paste and sugar to the pan.
• Stir until it boils.
• Add the vegetarian “ham,” peanuts, cucumber and spinach. Stir quickly over high heat until everything is hot. Drain the pasta and add to the wok or skillet. Toss quickly and serve immediately.
Makes 5 servings