Tossed noodles (szechuan)

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 ++++-

Similar recipes