This recipe makes use of the julienne peeler from my previous post.
Courgetti, if you haven’t guessed it already, is a portmanteau of Courgette + Spaghetti.
The aim in this dish is to leave the julienned vegetables al dente so they emulate al dente pasta, hopefully tricking your mind into thinking you are eating pasta. Obviously it doesn’t taste exactly the same but it is still good nevertheless.
1 garlic clove, sliced
1cm piece of ginger, finely diced
1 tsp. Chinese 5 Spice
½ onion, sliced
½ red pepper, sliced lengthways
1 Tbsp. Gochujang*
1 courgette, julienned
1 carrot, julienned
1 In a wok, fry the garlic and ginger for a few seconds and then add the Chinese 5 Spice, onion and red pepper. Stir fry for a few minutes.
2 Add Gochujang and a little bit of water. Mix well and stir fry and let the water reduce so the sauce becomes slightly thicker.
3 Add the julienned courgette and carrot. Stir fry for 1-2 minutes maximum so that the vegetable remain al dente.
* Gochujang is Korean hot red pepper paste and is one of my favourite ingredients.