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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 186.5
  • Total Fat: 11.9 g
  • Cholesterol: 35.0 mg
  • Sodium: 552.5 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 12.0 g

View full nutritional breakdown of Daisy's Oriental Spaghetti Sauce calories by ingredient
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Daisy's Oriental Spaghetti Sauce

Submitted by: MISSDAISY23
Daisy's Oriental Spaghetti Sauce

Introduction

This is my own recipe which I made for my little girl. She loves it so much and calls it Mama Spaghetti.
This is my own recipe which I made for my little girl. She loves it so much and calls it Mama Spaghetti.

Number of Servings: 8

Ingredients

    5 - 10 Mushrooms
    1 cup Onions
    16 oz Ground Pork
    3 tbsp Canola Oil
    2 tsp Corn Starch

    Sauce Ingredients
    3 tbsp Lite Soy Sauce
    3 tbsp Oyster Sauce
    1 tbsp Chinese Cooking Wine
    1 dash White or Black Pepper
    1 dash Sesame Oil

Tips

Instead of using regular thin spaghetti, substitute with thin whole grain whole wheat spaghetti. Also, you could use fresh shitake mushrooms instead of dried or canned ones.


Directions

If you are using Dried Mushrooms, it is best to soak them in hot water from the faucet and leave it overnight. Make sure to change the water 2 or 3 times. For convenience, I bought Freeze Dried Mushrooms which only need to be soaked for 60 seconds. Slice the soaked mushrooms in thin strips. For the canned or bottled or jarred mushrooms (they are available whole or halved or sliced), they are ready for use.

Slice and chopped a cup of onions. It can be white, yellow or red onions.

Mix the sauce ingredients to the one pound of Gound Pork and let it marinate for a little bit.

Mix the Corn Starch with water. Make sure it is fully dissolved.

Heat up the canola oil in the wok for one minute. Add the onions and stir fry it for a minute or two. Then add the marinated ground pork and mushrooms. Stir fry it for another minute or two. Add 2 cups of water to cover ground pork, mushrooms and onions. After water starts to boil, turn heat to low and let it simmer for 45-60 minutes if you are using dried or freeze dried mushrooms. 30 minutes will do for the button mushrooms. Remember to lift the cover every now and then to stir the ingredients. When it is done, add corn starch mixture and stir well before you turn off the heat.


Serving Size: 8






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