Noodles in cucumber-meat sauce - za jiang mei
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut or corn oil |
| 1½ | pounds | Chopped pork butt |
| 2 | tablespoons | Chinese rice wine -- =OR=- |
| Dry sherry | ||
| 1 | tablespoon | Grated ginger |
| 1 | tablespoon | Minced garlic |
| 6 | Green onions -- chopped | |
| ½ | cup | Hoisin sauce |
| ¼ | cup | Hot bean paste |
| 2 | tablespoons | Sugar |
| 1½ | tablespoon | Soy sauce |
| 1 | cup | Chicken stock |
| 2 | tablespoons | Sesame oil |
| 1 | pounds | Chinese wheat-flour noodles |
| FRESH, (w/ or withou | ||
| 1 | large | Cucumber -- cut into 1/3\" |
| Cubes | ||
| Toasted black sesame seeds | ||
| (for garnish) | ||
| Fresh coriander leaves -- | ||
| (for garnish) | ||
Directions
PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add oil. When hot, lightly brown the pork; break up clumps. Add rice wine; stir together for 1 minute or until the pork is dry. Push meat up the sides of the wok. Add ginger, garlic and half the green onion Drain thoroughly and set aside. Toss with remaining tablespoon sesame oil and remaining green onions. Divide noodles among 6 flat soup plates or bowls. Spoon meat sauce on top. Garnish with cucumber, black sesame seeds and fresh coriander leaves.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK Recipe By :