Szechuan noodles #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | can | Hot bean sauce (4 oz) |
| ½ | can | Red bean paste (4 oz) |
| 1 | each | Tb Dry sherry |
| 2 | teaspoons | Sugar |
| ¼ | cup | Soy sauce |
| 1 | each | Tb Sesame oil |
| 5 | eaches | Tb Peanut oil |
| ⅔ | pounds | Pork tenderloin; julienne |
| ½ | cup | Green onion; chopped |
| 1½ | cup | Bok choy; chopped, blanched |
| 3 | quarts | Water |
| 1 | pounds | Fresh noodles -OR- |
| ½ | pounds | Dry egg noodles |
| 2 | cups | Cooked carrots; shredded |
| 2 | cups | Cucumbers; peeled, sliced or shredded |
| 2 | cups | Fresh bean sprouts |
| 4 | eaches | Cloves garlic; minced |
| Combine ingredients for seasoning sauce in a small | ||
Directions
YIELD: 6 SERVINGS
SEASONING SAUCE
OTHER INGREDIENTS
bowl. Mix until smooth. Heat peanut oil in a wok over medium-high heat 1 minute. Stir-fry pork until browned. Add green onion, bok choy and seasoning sauce. Stir-fry until sauce comes to a boil. Carefully pour into a warm large bowl. Set aside. Bring water to a boil in a heavy 5 quart pot. Add noodles; cook until tender. Drain and divide into 6 portions in 6 small bowls. Spoon meat sauce over noodles.
Garnish with carrots, cucumber and bean sprouts. Sprinkle with minced garlic. Toss lightly and serve. Makes 6 servings. Hot bean sauce, a typical Szechuan seasoning, gives these noodles a special flavor.
Chuck in Pok Saturday 02:01 pm 11/27/93 C.OZBURN on GEnie ++++- Subj: Eggplant Szechuan Style