Sichuan Spaghetti

• 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

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

green onions, garlic, vegetable stock, cornstarch, soy sauce, rice wine vinegar, chili bean sauce, sugar, vegetarian bacon, peanuts, baby spinach, cucumber

Taken from recipes-plus.com/api/v2.0/recipes/35117 (may not work)