| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats, Grains | Chinese | Pasta | 6 | Servings |
INGREDIENTS
| 2 | Or | |
| 3 | Dried black mushrooms | |
| Shredded vegetables | ||
| Egg threads | ||
| 3/4 | lb | Egg noodles |
| 1/2 | lb | Lean pork |
| 2 | T | Brown bean sauce |
| 1 | Clove garlic | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1 | T | Hoisin sauce |
| 1/4 | c | Stock |
| 1/4 | t | Sugar |
| 1 | ds | Cayenne pepper |
INSTRUCTIONS
Soak dried mushrooms. Prepare shredded vegetables and egg threads as in "Soy Jam Noodles". Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. Mince or grind pork. Dice soaked mushrooms. Mash brown bean sauce. Crush garlic. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add mushrooms; stir-fry 1/2 minute more. Quickly stir in brown bean sauce, hoisin sauce and stock. Then cook, covered, 5 minutes over medium heat, stirring occasionally. Sprinkle with sugar and cayenne pepper. Transfer noodles to a preheated bowl and pour the sauce over. Garnish with egg threads and shredded vegetables and serve. VARIATION: For the pork, substitute beef. For the brown bean sauce, substitute yellow bean paste. 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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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: 73.1mg
Sodium: 513.4mg
Potassium: 198.3mg
Carbohydrates: 25.8g
Fiber: <1g
Sugar: 1.4g
Protein: 13.8g