Sunday, December 20, 2009

Pasta with Minced Chicken and Mushrooms

200g Minced Chicken/Pork/Turkey
1 tsp Grated Ginger
1 tbsp Minced Garlic
1 - 2 tbsp Vegetarian Shitake Mushroom Flavored Sauce
1/2 - 1 cup Water
5 pcs Dried Mushrooms
2 tsp Sugar
1-2 tbsp Low Sodium Soy Sauce
1 tbsp Corn Flour
3 tbsp Water

  • Reconstitute the dried mushrooms in water.
  • Squeezed out the water from the mushrooms when they have softened.
  • Diced the mushrooms.
  • Marinate the diced mushrooms with 2 tsp sugar and 1 tbsp Soy Sauce. You may add more sugar and soy sauce if you have use more mushrooms, or if you prefer a stronger flavor.
  • Marinate for 15 minutes or more.
  • Heat up a frying pan. Add 2 tsp of oil into the heated pan.
  • Fry the mushrooms. Remove and set aside.
  • Add 1 tbsp of oil into the heated pan.
  • Fry the ginger and garlic till fragrant.
  • Add the minced meat and fry till cooked.
  • Add the oyster sauce and water. Mix well.
  • You can add more oyster and water if you have more pasta. It's ok for the sauce to be a little more saltier than what you normally want, as the sauce will mix with the pasta, and the taste will be diluted.
  • Mix the 1 tbsp corn flour and 3 tbsp water to form the cornstarch mixture.
  • Pour in the cornstarch mixture to thicken the meat sauce. You need not use all the cornstarch mixture. Thicken the sauce to your desired consistency.
  • Pour the meat and thicken sauce over the pasta.
  • Serve warm, and with a side of broccoli.

No more store-bought pasta sauce!
Or good when you run out of store-bought pasta sauce =)

No comments:

Related Posts with Thumbnails