Opal

Organic Black Bean Spaghetti, Beef & Beanstalk

Serve 2 

 

·4 oz. Organic Black Blean Spaghetti

·1/3 cup Organic camellia oil

· 8 oz. cooked beef, finely sliced

· 8-10 beanstalks

· 4 cups tomato catsups

· 1/4 oz. dried white fungus

· 1 tsp. lemon juice

· 3 tsp. Chinese wine vinegar

· 1/3 tsp. Organic sesame oil

· salt and freshly ground black pepper to taste

· Cheese 

 

Heat organic camellia oil in a large skillet over medium heat. Add the tomato catsups and wine vinegar, lower the heat and sauté for 3 minutes. Add the beanstalks to the boiling water and continue to cook 5 minutes, or until softened. Season with salt and pepper, take it out and put onto the plate. Soak white fungus in hot water1/2 hour, shred. Meanwhile, cook organic black Bean spaghetti  according to package instructions, drain the noodle and immediately toss with the tomato catsups, white fungus and cooked beanstalks. Garnish with cheese and drizzle with organic sesame oil.

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