Transformation of Asian Leftover Ingredients - into Fusion Spaghetti

My god...I just realized there's been a major misspelling error on my blog for almost 3 years!!
I know, I know....
There should be way more typos throughout Food Makes Me Happy,
But this one was big..more so embarassing..
If I didn't make this spaghetti, the unforgiving error might last even longer..
( > _.< )"

Fusion or Fushion?
Am I the only that get confused over these two words?

Yes, me..myself.., the so called food blogger,
The misspelled word "fushion" has been sitting on my blog as one of the labels since 2008!!!

Man....even though the correct word "fusion" does pronounce similar to "fushion," (yes? agree? or it's just all in my head?)
A mistake is still a mistake...

-banging my brain against the wall-

FUSHION FUSION spaghetti made with leftover ingredients -

Ingredients (for 4 to 5 portion)?


1 lb of ground beef
1 cup of oyster mushroom
1 package of spaghetti
1/2 onion
2 stalks of scallion
1 small box/50 grams of alfalfa sprouts
1 tablespoon of unsalted butter
1 tablespoon of olive oil
1 tablespoon of Worcestershire sauce
1 tablespoon of Chinese spicy bean paste
2 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 teaspoon of Sriracha sauce
1 teaspoon of freshly ground black pepper
Some sea salt
Some hot water
Some grated Parmesan cheese

How?

Alfalfa sprout is one of the vegetables that rarely shows up in my grocery bag,
But the girl at the supermarket mistakenly shuffled my friend's alfalfa sprouts into my bag,
Since there's no way I can return this grassy flavored veggie back to her before it got rotten, maybe the alfalfa sprouts can be a good addition with to my heavy tasting "fusion" spaghetti (I just can't get over the misspelling don't I?) -

Thoroughly rinse the sprouts and give it a few chops,
This will prevent the veggie from tangling up with other ingredients later on.


To prep all the other ingredients,
Bring a big pot of water to a boil,
Add a few pinches of sea salt into the water and toss in one pack of spaghetti,
Cook according to package instruction, but minus couple minutes,
We gonna finish cooking by stir frying the pasta later on,
Once done, drain well and set aside.

Peel the onion and chop into small pieces,
Remove the stems from the scallion and chop into small pieces,
Remove the tougher stems from the mushroom and give it a few chops too.


Have a big pan ready and turn to medium high heat,
Add equal amount of butter and olive oil along with onion, one tea spoon of sea salt, and one tea spoon of freshly ground black pepper,
Cook till the onion turns translucent, toss in chopped scallion,
You'll know it's ready when the aroma comes out and the onions are nearly burned,
Here's the key,
Please make sure the onions are either almost burned or semi-burned,
Don't be afraid, it'll add much more flavor to the dish.


Transfer the ground beef into the pan,
Give it a quick stir then pour in all the below seasonings -
Worcestershire sauce,
Chinese spicy bean paste,
Soy sauce,
Oyster sauce,
Sriracha sauce.

Mix well and cook till the meat is about 60% doneness, add in the mushroom,
Cook till the mushroom softens then pour in the alfalfa sprouts,
About one more minutes, add the already cooked spaghetti,
Let it finish cooking in the pan, until all the sauce has been absorbed by it.

Sprinkle some black pepper and grated Parmesan cheese before serving,
If spiciness is preferred, try to drizzle some Tabasco sauce all over.

Besides semi-burned onions, the butter is one other key that made this "fusion" dish successful,
It adds that sticky, buttery texture to the dish,  and surprising works pretty well with Asian seasonings,
You can also try using butter and soy sauce together with other entrée, such as stir fry pork or fried rice.

Cindy's Rating: 8