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Noodles in Brown Bean Sauce

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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 tb Brown bean sauce
1 Clove garlic
2 tb Oil
1/2 ts Salt
1 tb Hoisin sauce
1/4 c Stock
1/4 ts Sugar
1 ds Cayenne pepper

INSTRUCTIONS

1. Soak dried mushrooms.
2. Prepare shredded vegetables and egg threads as in "Soy Jam Noodles".
3. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
4. Mince or grind pork. Dice soaked mushrooms. Mash brown bean sauce. Crush
garlic.
5. Heat oil. Add salt, then garlic, and brown lightly. Add pork and
stir-fry until it loses its pinkness (1 to 2 minutes).
6. 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.
7. 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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