| 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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