| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** Karen Adler FNGP13B. Yield: 2-3 servings |
| 1/2 |
lb |
Fresh egg noodles* |
| 1/2 |
c |
Fresh ground pork |
| 2 |
ts |
Bean sauce |
| 1 |
ts |
Oil |
| 1/2 |
ts |
Chili paste w/ garlic** =OR 1 Tablespoon |
|
|
Chili pa t with garlic* |
| 2 |
ts |
Green onion; chopped -=OR=- Green onion |
| 2 |
ts |
Szechwan turnip (ja-choy) mince fine |
| 1/2 |
ts |
Ginger; finely minced |
| 1 |
ts |
Sesame oil |
| 1/4 |
c |
Chicken broth |
| 1 |
ts |
Sherry |
INSTRUCTIONS
SAUCE MIXTURE
*Recipe is included in this collection. **See SUBSTITUTION.
PREPARATION: Parboil noodles for 3 minutes. Rinse with cold water
and drain. Combine sauce mixture. COOKING: Heat oil in wok and stir fry
ground pork with bean sauce until done. Add sauce and mix until heated
through. Add noodles, toss to mix well and serve. DO AHEAD NOTES:
Do through preparation. You may also cook the sauce in
advance. Before serving, heat sauce with meat and add noodles to heat
through. COMMENTS: This is a favorite Szechwan home-style noodle dish.
If you prefer, you may delete the pork or add a small cake of canned
tofu which has been finely diced. (Canned tofu is firmer and can w ithstand
fine mincing without falling apart.) SUBSTITUTION: Chili paste
with garlic comes in a glass jar and can be purchased in shops
specializing in oriental foods. You can substitute the flavor by
crushing 1 or 2 dried red chili peppers plus 2 cloves of crushed garlic and
browning them in 2 T. oil until garlic turns brown. Discard garlic and
chili and add 2 tsp. catsup to the oil. Use this mixture and stir fry the
pork. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler
FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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