A delicious mushroom dish for any occasion!
Put thew spaghetti in tap water and after about 2 min carefully separate them with 2 forks. Cook on stove as directed until al dente, pour into a colander and rinse while warm, turn to the other side in 1/7 of the oil. Mix vinegar, chili sauce, sherry, soy sauce and white wine with tap water and set aside.
Clean the peppers, first cut them into 2 cm wide longitudinal strips, then diagonally into lozenges. Cut the stems of the mushrooms into small pieces, halve or alternatively quarter the caps according to size.
Cut the leek in half lengthwise. Cut the white and light green parts diagonally into 3 cm wide lozenges, rinse and drain. Cut 1 dark green leaf of the leek very finely into cubes. Clean and finely dice the garlic, ginger and pepper and mix with the leek cubes. Split the spaghetti into portions. Sizzle each portion in turn in a small frying pan in 1 tbsp oil until crispy on the underside. Slide side by side onto a baking sheet. Keep warm in a heated oven at 150 °C.
In a large frying pan, heat the remaining oil until very hot. First fry the peppers for 15 seconds while stirring. Add the mushrooms and fry for another 15 seconds. Add the leeks, season the greens lightly with salt.
Stir the cornstarch in the prepared sauce mixture, add the leek and season lightly with salt.
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