Steps

1. Thinly slice 150g onion, 60g green pepper, and 70g mushroom.
   🕒 00:49
2. Cut 50g ham into strips.
   🕒 00:49
3. Boil plenty of salted water in a pot and start cooking 200g spaghetti.
   🕒 01:08
4. Heat 1 tbsp sesame oil (Taihaku) in a frying pan over low heat. Add 1 clove garlic and cook until fragrant.
   🕒 01:46
5. Add 3-4 chili peppers and Sichuan peppercorns (to taste). Continue to cook over low heat until fragrant. The key is to infuse the oil with the aroma of the chili peppers and Sichuan peppercorns.
   🕒 02:00
6. Add 70g mushroom to the infused oil and stir-fry.
   🕒 02:17
7. Next, add 150g onion and stir-fry.
   🕒 02:29
8. Add 60g green pepper and 50g ham, and stir-fry over medium heat.
   🕒 02:43
9. Season the vegetables with a pinch of salt and a pinch of pepper.
   🕒 03:00
10. Add 1 tsp Lea & Perrins Sauce and increase heat. Add 4 tbsp ketchup and continue to stir-fry.
    🕒 03:20
11. Add the cooked spaghetti to the pan and mix well with the ingredients and pasta.
    🕒 04:47
12. Taste and adjust. If needed, add 2 tbsp ketchup and a little Lea & Perrins Sauce and mix again.
    🕒 05:33
13. Serve on plates. Top generously with Parmesan cheese (to taste) and enjoy.
    🕒 06:33