Ingredients:

  • ½ lb. mutton (or beef);
  • 4 servings uncooked thick spaghetti (or udon noodles);
  • 1 cup garlic scapes (or ½ cup spring onion);
  • 1 cup mild green chile peppers;
  • 2 cups tomatoes;
  • 1 stalk spring onion;
  • 4 cloves garlic;
  • 2 tbsp. cooking oil;
  • 3 tbsp. hot water;
  • salt and ginger to taste.
 
Preparation:

  1. Chop mutton into small pieces. Fry in wok on medium heat with cooking oil.
  2. Remove seeds from peppers. Dice peppers and tomatoes. Cut garlic scapes into inch-long segments. (If using spring onions, slice into smaller pieces.)
  3. Crush ginger and garlic. Dissolve ginger into 1 tbsp. hot water.
  4. Meanwhile, boil pasta for several minutes in a separate pot and strain.
  5. After the mutton turns pink, add spring onions into wok. Turn down heat to a simmer.
  6. When the spring onions yellow, add tomatoes and stir until soft.
  7. Add garlic scapes to mixture. Continue stirring to prevent sauce from burning.
  8. Sprinkle salt and ginger, when the scapes are nearly cooked.
  9. Add peppers and garlic with 2 tbsp. (or more) hot water. Cook for two more minutes, then remove from heat.
  10. Serve on top of spaghetti noodles.