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
Couscous raisin cannelle et son épaule d'agneau dorée
Couscous
Cuisiner
Capellini champignons farcis à la Bolognaise
Capellini
Cuisiner
Poulet aux Farfalle cuites au four dans le jus de cuisson
Farfalle
Cuisiner
Salade fraîcheur Farfalle, poulet, comté et roquette
Farfalle
Cuisiner
