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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Sauce 4 Servings

INGREDIENTS

1/4 -(up to)
1/2 lb Lean pork
2 ts Sherry
1/2 c Scallions
1/2 c Yellow bean paste
2 tb Soy sauce
1 tb Hoisin sauce
2 tb Oil
1 1/2 c Water

INSTRUCTIONS

1. Mince or grind pork; then blend in sherry. Mince scallions.
2. Blend together bean paste, soy sauce and hoisin sauce.
3. Heat oil. Add minced pork; stir-fry 1 minute. Add minced scallions and
stir-fry 1 minute more.
4. Stir in bean paste mixture. Add water and heat quickly. Then cook,
stirring, 2 minutes over low heat.
5. Serve with cooked wheat-flour noodles either mixed together (use about
1/4 cup meat sauce for every 1-1/2 cups cooked noodles); or serve the
noodles in one dish, the sauce in another so that the diner can mix his
own.
NOTE: This dish is always served accompanied by dishes containing such
vegetables as shredded radishes and cucumbers, blanched beansprouts and
spinach strips, as well as 4 or 5 minced garlic cloves. The diner tops his
noodles and sauce at intervals with a bit of garlic and 1 to 2 tablespoons
of vegetables.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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