Ingredients:
225g dried spaghetti
Vegetable oil, for cooking
1 small knob of ginger, peeled and minced
4 garlic cloves, minced
½ small onion, diced
150g chestnut mushrooms, sliced
1 bell pepper, sliced
225g tin of water chestnuts, drained
½ head of Chinese leaf, cored and chopped thinly
10-20 daylily flowers, petals separated, keeping a few whole for garnish (optional)
3 spring onions, chopped
2 tsp sriracha
2 tsp hoisin sauce
1 tsp mirin
2 tbsp soy sauce
1 tbsp sesame oil
Method:
Bring a pan of lightly-salted water to a boil. Add the pasta and cook according to the packet instructions.
In the meantime, add the sriracha, hoisin, mirin, soy sauce, sesame oil, and one tablespoon of water to a jar and shake well to combine. Set aside.
Whilst the pasta is cooking, heat a small amount of vegetable oil in a large, deep, frying pan. Add the ginger, garlic, and onion, and fry for a few minutes until fragrant. Now add the mushrooms and cook for another 3-4 minutes.
Stir in the bell peppers and water chestnuts, sautéing until the bell peppers have softened a little. Once the pasta is done or almost done, add the Chinese leaf and cook for a minute or two, stirring frequently, until the cabbage has wilted and reduced in volume.
Drain the pasta and add to the stir-fry, along with the prepared sauce. Toss well to combine and cook for a couple minutes, making sure all the pasta is covered in the sauce. Add the segmented daylily flowers and spring onions, tossing well, and remove from the heat.
Garnish with whole flowers and serve.
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