Yield: 1 Servings
|**** NO E ***** Karen Adler FNGP13B. Yield: 2-3 servings|
|½ pounds||Fresh egg noodles*|
|½ cup||Fresh ground pork|
|2 teaspoons||Bean sauce|
|½ teaspoon||Chili paste w/ garlic** =OR 1 Tablespoon|
|Chili pa t with garlic*|
|2 teaspoons||Green onion; chopped -=OR=- Green onion|
|2 teaspoons||Szechwan turnip (ja-choy) mince fine|
|½ teaspoon||Ginger; finely minced|
|1 teaspoon||Sesame oil|
|¼ cup||Chicken broth|
*Recipe is included in this collection. **See SUBSTITUTION.
PREPARATION: Parboil noodles for 3 minutes. Rinse with cold water and drain. Combine sauce mixture. COOKING: Heat oil in wok and stir fry ground pork with bean sauce until done. Add sauce and mix until heated through. Add noodles, toss to mix well and serve. DO AHEAD NOTES: Do through preparation. You may also cook the sauce in advance. Before serving, heat sauce with meat and add noodles to heat through. COMMENTS: This is a favorite Szechwan home-style noodle dish.
If you prefer, you may delete the pork or add a small cake of canned tofu which has been finely diced. (Canned tofu is firmer and can w ithstand fine mincing without falling apart.) SUBSTITUTION: Chili paste with garlic comes in a glass jar and can be purchased in shops specializing in oriental foods. You can substitute the flavor by crushing 1 or 2 dried red chili peppers plus 2 cloves of crushed garlic and browning them in 2 T. oil until garlic turns brown. Discard garlic and chili and add 2 tsp. catsup to the oil. Use this mixture and stir fry the pork. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>