1/2 c. hoisin sauce
2 T veg (canola/safflower) oil
2 T soy sauce
2 T sesame oil
1 T minced garlic
1 T minced fresh ginger
1 T sugar
1/2 t white pepper
1/2 c. finely chopped Vidalia Sweet Onion (or regular white/yellow)
1/4 cup water
Extra toasted sesame oil - 1 T
Spicy kick: 1 t Asian hot chili paste or red pepper flakes (optional)
*Super Sauce SHORTCUT: Substitute mix of 1 CUP Chinese Southern Belle's YOU SAUCY THING soy ginger Vidalia sauce + 1/4 cup WILD WILD EAST Teriyaki sauce for first 8 ingredients listed in Sauce Base.
Vegetables and Meat (to be cooked first then mixed into Sauce Base)
16 oz. Spaghetti noodles, cooked and drained
Finely chopped veggies 2 cups: cabbage, celery, yellow squash/zucchini
1 lb. ground pork (traditional), beef or blend
1/2 c. slivered green onions
2 T oil
½ t black pepper
1 t salt
Slivered cucumbers, cilantro or sesame seeds for garnish
In small bowl combine all sauce base ingredients plus water, except chopped onion. In large skillet or wok, heat 2 T oil on medium until hot, add most of your green onions (leave a little bit for garnish), pepper, salt, saute 30 seconds. Add ground meat, saute and break into little pieces until barely pink, about 3 minutes. Add sauce base to meat in pan. Mix and cook another 2 minutes until meat is done/brown and sauce is bubbly. Simmer low 5 minutes.
While meat mixture is simmering, in separate skillet, heat 1 T veg oil, saute garlic, ginger, and vegetables 2 minutes. Combine with meat sauce in larger pan. Simmer together low, uncovered about 10-15 minutes until meat and vegetables mixture is bubbly and sauce has thickened a bit.
Serve sauce mixture over warmed noodles. Add a little extra 1/4 t sesame oil on each plate of noodles before serving, if desired. Garnish with slivered cucumbers, chopped cilantro, extra scallions, or sesame seeds.