"Drunken" Spaghetti
Ingredients: spaghetti, salt, Chinese broccoli, baby corn, spur chili · 20 min cook time · 585kcal · ~₩8,600
Ingredients
80g spaghetti, 1tsp salt, 2stalks Chinese broccoli, 3ears baby corn, 1to_taste spur chili, 2to_taste Thai chilies, 2cloves garlic, 1Tbsp fingerroot, 2tsp oyster sauce, 1tsp soy sauce, 2tsp fish sauce, 0.75tsp black soy sauce, 100g ground beef, 1Tbsp vegetable oil, 1tsp sugar, 1cup holy basil leaves, 0.5tsp white pepper, 1Tbsp chili vinegar (Prik Nam Som)
Instructions
1. Boil spaghetti in salted water (1 tsp salt per 1 liter water). Cook until al dente.
2. Prepare vegetables: thinly slice Chinese broccoli stems on the bias, roughly chop the leaves. Slice baby corn.
3. Make the herb paste: finely chop spur chili, Thai chilies, and garlic. Add fingerroot (if using). Pound into a rough paste using a mortar and pestle.
4. Prepare the sauce: combine oyster sauce, soy sauce, and fish sauce in a small bowl. Add black soy sauce for color if desired.
5. Cook ground beef in a wok with a little vegetable oil until browned. Remove excess fat.
6. Add a little vegetable oil to the wok. Sauté the herb paste until fragrant.
7. Add Chinese broccoli and baby corn to the wok. Stir-fry briefly.
8. Return the cooked ground beef to the wok. Add a splash of the prepared sauce and stir to combine.
9. Add the cooked spaghetti directly from the pot to the wok. Add the remaining sauce and sugar. Stir-fry until well combined and the sauce is absorbed.
10. Turn off the heat. Add holy basil leaves and toss until wilted by the residual heat.
11. Add white pepper to taste. Plate the spaghetti.
12. Drizzle with Prik Nam Som (chili vinegar) before serving.
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