Everyone liked this one. And I appreciate the high ratio of sauce to pasta. It's a bit unusual, but I enjoy the soy-oyster flavour.

Chinese Spaghetti "Bolognese"

Slightly adapted from Woks of Life

Ingredients

• 225g spaghetti
• 1 Tbsp. oil
• 350g Beyond Meat (or veggie crumbles of your choice)
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1 Tbsp. Shaoxing wine
• 2 c. vegetable stock
• 3 Tbsp. vegetarian oyster sauce
• 2 Tbsp. light soy sauce
• 1/2 tsp. dark soy sauce
• 1 tsp. sesame oil
• 1/8 tsp. white peppercorns, ground
• 1 c. frozen peas
• 2 Tbsp. cornstarch
• 2 Tbsp. water

Directions

1. Cook spaghetti until just shy of al dente.
2. Meanwhile, heat oil over medium heat.
3. Add Beyond Meat and cook.
4. Add onion, garlic, and wine and cook until onion is softened and translucent.
5. Add vegetable stock and bring to a boil.
6. Reduce heat to a low and stir in oyster sauce, both soy sauces, sesame oil, and white pepper.
7. Cover and simmer for 10 minutes.
8. Stir in peas and cook, uncovered, for 1 minute.
9. Combine the cornstarch and water and stir to make a slurry.
10. Pour the slurry into the sauce and increase heat to medium.
11. Drain the pasta and toss with the sauce.
12. Once sauce has thickened and pasta is well-coated, remove from heat.