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Noodles In Brown Bean Sauce |
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Serves: 6
Print this Recipe
2 or 3 dried black mushrooms
12 radishes
1 small cucumber
4 scallions
5 stalks celery
1/2 pound bean sprouts
1 cup Chinese parsley
5 eggs
3/4 pound egg Parboiled Noodles I or II
1/2 pound lean pork
2 tablespoons brown bean sauce
1 clove garlic
2 tablespoons oil
1/2 teaspoon salt
1 tablespoon hoisin sauce
1/4 cup Stock, Chicken or favorite stock
1/4 teaspoon sugar
Dash cayenne pepper
1. Soak dried mushrooms. Slice radishes. Peel and shred cucumber; then soak briefly in ice water. Shred scallions and celery. Blanch bean sprouts. Trim tough stems from Chinese parsley. Place each vegetable in a separate serving dish.
2. Prepare egg threads (see HOW-TO, _Egg Threads: To prepare). Place in another serving dish.
3. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm.
4. Mince or grind pork. Dice soaked mushrooms. Mash brown bean sauce. Crush garlic.
5. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes).
6. Add mushrooms; stir-fry 1/2 minute more. Quickly stir in brown bean sauce, hoisin sauce and stock. Then cook, covered, 5 minutes over medium heat, stirring occasionally. Sprinkle with sugar and cayenne pepper.
7. Transfer noodles to a preheated bowl and pour the sauce over. Garnish with egg threads and shredded vegetables and serve.
VARIATION:
* For the pork, substitute beef. For the brown bean sauce, substitute yellow bean paste.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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