Products Needed:
7 oz. spaghetti
4 oz. pork brisket
2 oz. liver
4 oz. chicken fillet
1 eggplant
2 sweet peppers
1 tbsp. lard
3 tbsp. vegetable oil
3 onions
2 cloves garlic
2 oz. celery greens
1/2 tsp. ground paprika
1 tsp. ground ginger
a dash of hot pepper
2 tbsp. soy sauce
1 tbsp. wine
salt to taste
Sauce:
2 oz. field mushrooms
1 tbsp. vegetable oil
1 tbsp. wheat flour
1 cup stock
2 spring onions
soy sauce
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Directions: Slice pork into portion size pieces, cut chicken into narrow stripes, slice liver.
Dice eggplant, cut onion into half rings, cut pepper into narrow stripes, cut celery into bars, slice garlic.
In vegetable oil, fry onion and garlic.
Add pork, chicken and liver, fry, add eggplant, pepper, celery, fry, continuously poaching for a while.
After liver looses bright in color, add soy sauce, wine, hot pepper and ginger, mix, add some water, and stew for several minutes, salt.
Cook spaghetti, throw on a colander, wash with cold water, add bacon and mix.
For the sauce, fry champignons in vegetable oil, sprinkle with flour, and fry until flour is golden. Then add bouillon, soy sauce and extinguish some minutes.
Put pasta on platter, spread with the mix of meat and vegetables and dress with the champignon sauce.
Garnish with greens.
Submitted by MIKHAIL.
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