Title: Szechuan Noodles #2
Categories: Pasta Ethnic Meat
Yield: 6 Servings
| YIELD: 6 SERVINGS |
| SEASONING SAUCE |
| 1/2 | cn | Hot bean sauce (4 oz) |
| 1/2 | cn | Red bean paste (4 oz) |
| 1 | | Tb Dry sherry |
| 2 | ts | Sugar |
| 1/4 | c | Soy sauce |
| 1 | | Tb Sesame oil |
| OTHER INGREDIENTS |
| 5 | | Tb Peanut oil |
| 2/3 | lb | Pork tenderloin; julienne |
| 1/2 | c | Green onion; chopped |
| 1 1/2 | c | Bok choy; chopped, blanched |
| 3 | qt | Water |
| 1 | lb | Fresh noodles -OR- |
| 1/2 | lb | Dry egg noodles |
| 2 | c | Cooked carrots; shredded |
| 2 | c | Cucumbers; peeled, sliced or shredded |
| 2 | c | Fresh bean sprouts |
| 4 | | Cloves garlic; minced |
| | | Combine ingredients for seasoning sauce 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