Tender Tendrils Pasta

Ingredients

In the original Italian dish, pasta con tenerumi, the tendrils of the Sicilian vegetable are cooked with tomatoes, garlic, and chili flakes. However, in this Hong Kong adaptation, we infuse the dish with the flavors of ginger, soy sauce, and crispy shallots, giving it a unique twist that reflects the vibrant culinary scene of Hong Kong. We alse have the original recipe for Pasta con tenerumi, so you can check it out.

• 250g (8.8oz) pasta 250g (8.8oz) pasta
• 200g (7oz) tenerumi tendrils 200g (7oz) tenerumi tendrils
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon crispy shallots (for garnish) 1 tablespoon crispy shallots (for garnish)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 60g (3g sugars)
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
3. 3.
   Add the tenerumi tendrils to the pan and stir-fry for 2-3 minutes until they begin to wilt.
4. 4.
   In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and sugar. Pour the sauce over the tendrils and stir to coat evenly.
5. 5.
   Add the cooked pasta to the pan and toss gently to combine all the ingredients. Cook for an additional 2-3 minutes until the flavors meld together.
6. 6.
   Remove from heat and garnish with crispy shallots and fresh cilantro.
7. 7.
   Serve hot and enjoy the fusion of Italian and Hong Kong flavors!

Treat your ingredients with care...

• Tenerumi tendrils — Make sure to wash the tendrils thoroughly and remove any tough stems before cooking.
• Crispy shallots — To make crispy shallots, thinly slice shallots and deep fry them until golden brown. Drain on paper towels to remove excess oil.

Tips & Tricks

• If tenerumi tendrils are not available, you can substitute with spinach or bok choy.
• For an extra kick of heat, add a pinch of chili flakes or a drizzle of chili oil.
• Customize the dish by adding your favorite vegetables or protein, such as mushrooms, bell peppers, or tofu.
• To make it more filling, serve the pasta with a side of garlic bread or a fresh green salad.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a pan or microwave and add a splash of water or broth to prevent drying.

Serving advice

Serve the tender tendrils pasta hot as a main course. Pair it with a side of garlic bread or a fresh green salad for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some additional crispy shallots and fresh cilantro on top of the dish. Serve it in a vibrant bowl or plate to showcase the colorful ingredients.