Today is a great day~ bright not-so-warm sunny day, here in Harrow (London).
Weddings are fun!!! I say this because I just celebrated mine few months back…👰🏻
Just a little sneak peak into our BIG DAY…
The happiest day of our lives….☺️☺️☺️
So now presenting before you, the first spring wedding of this season, #springhassprung guys…!!!!
The Italian-Chinese wedding, interesting combination isn’t it?
A very tasty one…
That’s all I have to say.
It just made us speechless, every bite so full of flavour which definitely touched our soul… 😍
I would say this recipe has five parts to it…the fifth being the best.
Part 1: Marinating the beef
Part 2: Boiling the pasta
Part 3: Prepping the mis-en-place
Part 4: The *I DO* moment -joining it in marriage-mixing it all together
Part 5: Honeymoon 😉 -Savouring it all…
Presenting before y’all ‘Chinese Fusilli Pasta‘…
You must have atleast two servings of this beautiful fresh spring pasta to satisfy all your delicious cravings. We did. It didn’t take us long until we finished the whole thing not even leaving behind any bits in our plates… We wiped them off…😋
Do not forget to check out the other pasta recipes:
Stir fry recipes can always be tweaked as per ones preference. You can adjust the quantity of the ingredients used in the recipe according to what suits you best.I mainly cooked for just the two of us, hence these measures…
Let’s enjoy the wedding now…
- 150gms beef steak, cut into small cubes
- 200gms fusilli pasta
- 3-4 sprigs Spring onions, I used two varieties for this recipe- the normal type and the jumbo salad onions
- 2 green chillies, finely chopped
- 1 medium sized carrot, julienned into 1 inch long pieces
- 6-7 cloves garlic, minced
- 4 tbsp oil, I used vegetable oil but you can substitute it with olive oil
- 1 1/2 tsp Dried Mixed herbs of your choice
- 1 tsp Chinese five spice powder
- 2 tsp fresh dill , finely chopped
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp chilli garlic sauce
- Water as per requirement for boiling pasta
- Salt to taste
- Freshly crushed pepper to taste
- 1/2 inch ginger, crushed
- 4 garlic cloves, crushed
- 1/4 tsp turmeric powder
- 1 tsp vinegar (I used homemade Goan vinegar made from Toddy)- you can use white wine vinegar or any other of your choice
- Any grated cheese of your choice for garnishing after plating the ready pasta
Part 1~ Let’s begin by marinating the beef for atleast 4-5 hours, not more than 8 hrs. For the marinade I used, crushed garlic and ginger, homemade vinegar, turmeric and some Salt & Pepper.
Part 2~ Next, boil the pasta until al danta. Bring the water flavoured with salt to a boil and then add your pasta to it. Drain the pasta once ready and run it under cold water so that it stops cooking. Drizzle on some oil and leave it to rest.
Food tip #1: Cooked pasta water can be used to make soups or broths.
Part 3~ Chop all your veggies and get them ready to go. Keep the spring onion greens to add later as garnish.
Food tip #2: Always keep your mis-en -place ready when making any stir fry… or generally for any Chinese cooking… comes very handy.
Part 4~ In a large wok, heat the oil and add the minced garlic and finely chopped chillies. Sauté for half a min and quickly add the onions. Add a pinch of salt and sauté for a min.
Now add the marinated beef and let it fry for 4-5 mins… add the oyster sauce and soy sauce and cook for another 5 mins until the meat is slightly cooked…
Next add the carrots and dill. Sauté for another 2 mins or until the carrot slightly cooks…
Add the chilli garlic sauce and dry spices… give it a vigorous stir and finally add in your cooked pasta… do not forget to check for seasoning…
Part 5~ Serve hot with a garnish of some freshly grated cheese of your choice and the spring onion greens…
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Until next time… ciao!🙋🏻♀️