Sichuan Spaghetti - cooking recipe

Ingredients

1 pkg (16 oz) spaghetti
4 None green onions, finely chopped
3 cloves garlic, crushed
1/3 cup vegetable stock
1 tsp cornstarch
1/3 cup light soy sauce
1 tbsp rice wine vinegar
2 tbsp chili bean sauce
1 tsp sugar
3 oz vegetarian bacon, finely chopped (1/3 cup)
1/4 cup finely chopped roasted peanuts
7 oz baby spinach, finely chopped
1/2 small cucumber, peeled and finely chopped

Preparation

Cook the pasta in a large saucepan of boiling water according to package directions. Drain.
Meanwhile, heat a lightly oiled wok or large skillet on medium-high heat. Stir-fry the onion and garlic until the onion is soft.
Mix stock, cornstarch, soy sauce, vinegar, bean sauce and sugar in a small bowl. Add to wok; stir until the mixture boils and thickens.
Stir in the bacon, peanuts and spinach; cook until the spinach wilts and the mixture is heated through.
Serve the pasta with the spinach mixture and cucumber.