You will need:
8 oz. dried spaghetti
Salt
1 tablespoon oil
12 oz. ground beef
1 medium onion, finely diced
2 cloves garlic, minced
2 teaspoons dry sherry
2 cups chicken stock
3 tablespoons oyster sauce
2 tablespoons light soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper
1 cup frozen peas
2 tablespoons cornstarch, mixed with 2 tablespoons water
Instructions:
Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
Add the onion, garlic, and sherry, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef.
Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin.
And enjoy!
Source attribution: https://thewoksoflife.com/2015/12/chinese-spaghetti-bolognese/