Yield: 2 Servings
Measure | Ingredient |
---|---|
½ pounds | Pork tenderloin; - chopped into 1/2 inch cubes |
\N \N | ++++++++++++++++++++++++-MAR INADE++++++++++++++++++++++ ++- |
1 teaspoon | Dry sherry |
1 each | Tb -water |
2 teaspoons | Cornstarch |
\N \N | ++++++++++++++++++++++SEASON ING SAUCE++++++++++++++++++++++ |
¼ cup | Red bean paste |
1 each | Tb Sesame oil |
2 eaches | Tb Sugar |
¼ cup | Soy sauce |
1 teaspoon | Dry sherry |
1 cup | Vegetable oil |
1 large | Onion; diced |
4 cloves | Garlic; crushed water |
2 cups | Fresh bean sprouts Cold water |
1 teaspoon | Salt |
1 teaspoon | Vegetable oil |
1 pounds | Fresh noodles; or |
½ pounds | Dry noodles |
2 cups | Cooked carrots; shredded |
2 cups | Cucumber; shredded peeled |
\N \N | Combine marinade ingredients in a small bowl; mix |
\N \N | Well; add pork, let stand 20 minutes; combine |
\N \N | Ingredients for seasoning sauce in small bowl; mix |
\N \N | Till smooth. |
YIELD: 4 SERVINGS
Heat oil in a wok over medium heat 1 minute; stir-fry marinated pork 2 minutes until very lightly browned; remove with slotted spoon, draining well over wok; set aside. Remove oil from wok except 6 tbsp; heat over medium heat 30 seconds; stir-fry onion until tender; add seasoning sauce, bring to a boil; add pork and garlic; stir-fry to mix well; remove and place in a large bowl. Bring 3 quarts of water to a rapid boil in a heavy 5 quart pot; place the bean sprouts in a strainer; submerge in the boiling water for 5 seconds, then plunge into iced water; remove and drain well. Add 1 tsp salt and 1 tsp oil to boiling water; add noodles; cook until tender; drain; divide noodles into 6 portions and place in 6 small bowls; spoon pork and sauce on top. Garnish with carrots, cucumber and blanched bean sprouts. Toss lightly before serving. Yield: 6 bowls. Source: C.
OZBURN ++++-