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

Related recipes