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Japanese-style Peperoncino with Mizuna

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Pasta

    • 🍝 200g spaghetti

  • Meat

    • 100g ground chicken

  • Vegetables

    • 1/2 pack mizuna, chopped
    • 1 pack shimeji mushrooms, separated

  • Seasonings

    • 🧄 1 tsp grated garlic
    • Pinch of sliced red chili
    • 3 tbsp soy sauce
    • 🧈 2 tbsp salted butter

  • Cooking Oils

    • 1 tbsp salad oil

  • Liquids

    • 1 tbsp sake

PASSI

1

Cut mizuna into 4cm lengths and separate shimeji mushrooms into small clusters.

2

Boil spaghetti in a pot of water for 1 minute less than the package instructions, then drain.

3

Heat salad oil in a frying pan, add garlic, red chili, and ground chicken, and stir-fry until chicken is cooked.

4

Add shimeji mushrooms and sprinkle sake, cooking until mushrooms soften.

5

Add spaghetti to the pan, mix well, then turn off the heat and add mizuna, butter, and soy sauce. Stir to combine.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 20g
    Proteine
  • 50g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

Use fresh mizuna for a crisp texture.Adjust soy sauce quantity to taste.Serve immediately for the best flavor.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.