Peking Meat Sauce For Noodles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Sauce | 4 | Servings |
INGREDIENTS
| 1/4 | up to | |
| 1/2 | lb | Lean pork |
| 2 | t | Sherry |
| 1/2 | c | Scallions |
| 1/2 | c | Yellow bean paste |
| 2 | T | Soy sauce |
| 1 | T | Hoisin sauce |
| 2 | T | Oil |
| 1 1/2 | c | Water |
INSTRUCTIONS
Mince or grind pork; then blend in sherry. Mince scallions. Blend together bean paste, soy sauce and hoisin sauce. Heat oil. Add minced pork; stir-fry 1 minute. Add minced scallions and stir-fry 1 minute more. Stir in bean paste mixture. Add water and heat quickly. Then cook, stirring, 2 minutes over low heat. 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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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 82
Total Fat: 9.2g
Cholesterol: 37.5mg
Sodium: 500.1mg
Potassium: 295.9mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 1.5g
Protein: 13.9g