Bruce Lee Spaghetti

This is sort of stolen from Cal­i­for­nia Piz­za Kitchen’s Kung Pao Spaghet­ti. But it’s Bruce Lee Spaghet­ti because it’s BADASS.

Those red stripes on his stomach? Marinara sauce. #TMYK

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  • 配料:
  • 12 cup chick­en stock
  • 2 tbsp. corn­starch
  • 34 cup soy sauce
  • 12 cup dry sher­ry
  • 3 tbsp. red chili paste with gar­lic
  • 14 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
  • 14 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.