| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Eggs |
Chinese |
Loo, Chinese, Pasta, Beef |
1 |
Batch |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 3 |
cl |
Garlic, minced |
| 2 |
tb |
Rice wine |
| 2 |
tb |
Fish sauce (nam pla) |
| 2 |
|
Scallions, minced |
| 3 |
tb |
Hoisin sauce |
| 3 |
tb |
Brown bean paste |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 12 |
oz |
Chinese egg noodles |
| 8 |
oz |
Bean sprouts |
| 4 |
|
Scallions, minced |
INSTRUCTIONS
Brown ground beef in its own fat (or use a little oil) along with the
garlic. When it's gone gray, add rice wine, fish sauce, and
scallions. Cook a minute, then add hoisin, bean paste, and cornstarch
mixed with water. Cook a minute or two until cornstarch has thickened
and set aside.
Meanwhile, cook and drain the noodles as you would any other noodles.
Mound the noodles on a platter and arrange the bean sprouts over the
top. Pour the hot (or warm, at least) meat sauce over and strew with
scallions. Serve hot or cool.
From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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