potatoes. Simmer until tender (water level should be sufficient to
cover potatoes). Peel and mash into puree. Cut
spaghetti into strips of 1" long. Whisk egg. Heat wok.
Sauté onion with oil over low heat. Dish up. Put 2
tbsp butter in wok. Stir fry beef over low heat. Add seasoning. Work
into batter consistency. Remove from heat. Add potato puree, egg
yolk and grated Chinese parsley. Knead well. Form into carrot and
pear shapes. Coat with plain flour and then with bread crumbs. Stick
a short piece of spaghetti stripe on each pear. Deep fry until
golden over medium heat. Garnish carrots with Chinese parsley. Serve
with Worcestershire sauce and salad dressing.