This is sort of stolen from California Pizza Kitchen’s Kung Pao Spaghetti. But it’s Bruce Lee Spaghetti because it’s BADASS.
- 1⁄2 cup chicken stock
- 2 tbsp. cornstarch
- 3⁄4 cup soy sauce
- 1⁄2 cup dry sherry
- 3 tbsp. red chili paste with garlic
- 1⁄4 cup sugar
- 2 tbsp. red wine vinegar
- 2 tbsp. toasted sesame oil
- 1 lb. spaghetti
- 10 ‑15 whole dried Chinese Tien Tsin peppers (these are for color and heat but you can eat them if you’re crazy)
- 1 cup unsalted dry roasted peanuts
- 1⁄4 cup minced garlic
- 3 cups coarsely-chopped scallions, greens and whites
- 1 lb. of meat—crab, shrimp, chicken, steak, pork, scallops—whatever you want (or you can serve all the meats on the side so everyone can mix and match).
In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
Brown, sautee or whatever you like to do with whichever meat you chose and either add it to the sauce or set it aside.
Cook pasta in salted water al dente, about 8–10 minutes.
In skillet with olive oil, stir-fry the peppers and peanuts until they just start to brown. Add the scallions and garlic and stir until the garlic starts to brown.
Add the sauce and toss until everything is coated, then toss with spaghetti.