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Export 13 ingredients for grocery delivery
Step 1
Bring two litres of water to a boil, add two teaspoons of salt, then cook the spaghetti according to the packet instructions, until al dente. Drain the pasta, then drizzle and toss with a little rapeseed oil to stop the noodles from clumping.
Step 2
While the pasta is cooking, chop the spring onions – thinly shred the whites lengthways and finely slice the greens – then put them in a bowl of cold water. Mix them around in the water, then scoop out into a sieve, so leaving any grit behind in the bowl.
Step 3
In a small bowl, mix the stir-fry sauce, both soy sauces, Shaoxing wine, sesame oil and the white pepper, then set aside.
Step 4
To cook the vegetables, put two tablespoons of rapeseed oil in a large frying pan on a medium-high heat and, once it’s hot, add the mushrooms and leave to cook without stirring for three minutes, until browned.
Step 5
Add the carrot and hispi, stir to mix, then cook for a couple of minutes, until the hispi has wilted down.
Step 6
Throw in all the drained spring onions, mix well, then add the spaghetti and the sauce, and toss everything with a pair of tongs or spaghetti fork for a couple of minutes, until the spaghetti is well coated.
Step 7
Stir through the chives, taste for seasoning and adjust if need be. Distribute between four bowls or plates and serve.
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