Spaghetti
Spaghettis sautés aux saveurs de Shangai, poulet et légumes du pays
-
340g of chicken breast, cut into thin slices
-
750g of Panzani Spaghetti
-
1 napa cabbage, cut in thin strips
-
100g of shitake mushrooms
-
4 green onions (chopped into 2 inch pieces)
-
½ tbsp of cornstarch
-
6 tbsp of water
-
½ tsp of salt
-
2
-
c. à soupe d'huile 2
-
c. à soupe d'huile de sésame 3
-
c. à soupe de sauce soja foncée 2
-
c. à soupe de sauce soja légère 1
-
1. Fry the chicken, having previously chopped it into thin slices, and set aside.
-
2. Put all the sauce ingredients into another bowl and stir together well.
-
3. cook spaghetti in enough salted boiling water (follow the instructions on the packaging), and then rinse them under cold water once they are done cooking.
-
4. Put the 2 tablespoons of oil into a wok, then add the cabbage and mushrooms. Fry, gradually adding in the 5 tablespoons of water, until the cabbage is softened. Add the pasta, the sauce, the cornstarch and then the chicken, and fry the whole thing.
-
5. Turn off the heat before adding in the green onions, having previously chopped them into two inch pieces, as well as the sesame oil.
-
This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
Vous aimerez aussi
Cannelloni fourrés à la mousse caramel
Cannelloni
Cuisiner
Couscous raisin cannelle et son épaule d'agneau dorée
Couscous
Cuisiner
Farfalle d'été au melon et à la mozzarella
Farfalle
Cuisiner
Alfabeto en soupe froide à la poire et chantilly chocolat
Alfabeto
Cuisiner