Tossed noodles - szechuan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pork tenderloin; - chopped |
| 1 | teaspoon | Dry sherry water |
| ¼ | cup | Red bean paste |
| 1 | tablespoon | Sesame oil |
| 2 | tablespoons | Sugar |
| ¼ | cup | Soy sauce |
| 1 | teaspoon | Dry sherry |
| 1 | cup | Vegetable oil |
| 1 | large | Onion; - diced |
| 40 | millilitres | Garlic; - crushed 1/2 inch cubes |
| 2 | teaspoons | Cornstarch |
| 2 | quarts | Water |
| 2 | cups | Fresh bean sprouts; cold wat |
| 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 |
Directions
MARINADE
SEASONING SAUCE
Combine marinade ingredients in a small bowl; mix well; add pork, let stand 20 minutes; combine ingredients for seasoning sauce in small bowl; mix till smooth.
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.
Chuck in Pok Thursday 10:27 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993