Szechuan Noodles #1
chinese, noodles, pasta, pork
----YIELD: 6 SERVINGS----
----SEASONING SAUCE----
1/2 can hot bean sauce (4 oz)
1/2 can red bean paste (4 oz)
1 tb dry sherry
2 teaspoon sugar
1/4 cup soy sauce
1 tb sesame oil
----OTHER INGREDIENTS----
5 tb peanut oil
2/3 lb pork tenderloin; julienne
1/2 cup green onion; chopped
1 1/2 cup bok choy; chopped, blanched
3 quart water
1 lb fresh noodles -or-
1/2 lb dry egg noodles
2 cup cooked carrots; shredded
2 cup cucumbers; peeled, sliced or shredd
2 cup fresh bean sprouts
4 cloves garlic; minced
1 combine ingredients for seasoning s; auce in a small
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
Yield: 6 servings