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Ingredients:
1 lb (500 g)
flour noodles
9 oz (250 g) lean and fat port, minced
5 tsp (25 g) sweet fermented flour paste (sweet
bean sauce or
hoisin sauce)
5 peppercorns
5 tbsp
vegetable oil
1 tsp
scallions, chopped
1 tsp fresh
ginger, chopped
5 tbsp soy sauce
1 1/2 tsp salt, or to taste
1 cup (200 ml) clear stock
1 tbsp
cornstarch (corn flour) dissolved in 1 tbsp
water
Directions:
1.
Add enough water to the bean paste sauce to make a
thin paste. Heat oil in a wok until the oil surface
ripples. Add peppercorns and deep-fry until
fragrant. Remove and discard peppercorns. Add the
pork, the
scallions,
ginger,
soy sauce, salt and the
paste. Stir-fry about 1 minute, then add the stock
and
cornstarch. Bring to a boil and cook, stirring,
until thickened. Transfer to a serving bowl.
2. Bring a pot of water to a boil and add the
noodles. Bring back to a boil and let cook for 30
seconds. Add cold water two or three times, each
time bringing the water back to the boil until the
noodles are just cooked. Drain in a colander and
place on dishes or in bowls. Diners help themselves
to some of the sweet bean paste, starting with about
1 tbsp and adding more to taste.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
