Side Pannel
Tossed Noodles (Szechuan)
Tossed Noodles (Szechuan)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Chinese
Ingredients List
- -----------------------------YIELD: 4 SERVINGS-----------------------------
- 1/2 lb Pork tenderloin; - chopped
- -into 1/2 inch cubes
- ++++++++++++++++++++++++-MAR
- -INADE++++++++++++++++++++++
- -++-
- 1 ts Dry sherry
- 1 Tb -water
- 2 ts Cornstarch
- ++++++++++++++++++++++SEASON
- -ING
- -SAUCE++++++++++++++++++++++
- 1/4 c Red bean paste
- 1 Tb Sesame oil
- 2 Tb Sugar
- 1/4 c Soy sauce
- 1 ts Dry sherry
- 1 c Vegetable oil
- 1 lg Onion; diced
- 4 cl Garlic; crushed
- 2 qt -water
- 2 c Fresh bean sprouts
- -Cold water
- 1 ts Salt
- 1 ts Vegetable oil
- 1 lb Fresh noodles; or
- 1/2 lb Dry noodles
- 2 c Cooked carrots; shredded
- 2 c Cucumber; shredded peeled
- Combine marinade
- -ingredients in a small
- -bowl; mix
- Well; add pork, let stand
- -20 minutes; combine
- Ingredients for seasoning
- -sauce in small bowl; mix
- Till smooth.
Directions
Heat oil in a wok over medium heat 1 minute; stir-fry marinated pork
2 minutes until very lightly browned; remove with slotted spoon, draining
well over wok; set aside. Remove oil from wok except 6 tbsp; heat over
medium heat 30 seconds; stir-fry onion until tender; add seasoning sauce,
bring to a boil; add pork and garlic; stir-fry to mix well; remove and
place in a large bowl. Bring 3 quarts of water to a rapid boil in a heavy 5
quart pot; place the bean sprouts in a strainer; submerge in the boiling
water for 5 seconds, then plunge into iced water; remove and drain well.
Add 1 tsp salt and 1 tsp oil to boiling water; add noodles; cook until
tender; drain; divide noodles into 6 portions and place in 6 small bowls;
spoon pork and sauce on top. Garnish with carrots, cucumber and blanched
bean sprouts. Toss lightly before serving. Yield: 6 bowls. Source: C.
OZBURN ++++-
2 minutes until very lightly browned; remove with slotted spoon, draining
well over wok; set aside. Remove oil from wok except 6 tbsp; heat over
medium heat 30 seconds; stir-fry onion until tender; add seasoning sauce,
bring to a boil; add pork and garlic; stir-fry to mix well; remove and
place in a large bowl. Bring 3 quarts of water to a rapid boil in a heavy 5
quart pot; place the bean sprouts in a strainer; submerge in the boiling
water for 5 seconds, then plunge into iced water; remove and drain well.
Add 1 tsp salt and 1 tsp oil to boiling water; add noodles; cook until
tender; drain; divide noodles into 6 portions and place in 6 small bowls;
spoon pork and sauce on top. Garnish with carrots, cucumber and blanched
bean sprouts. Toss lightly before serving. Yield: 6 bowls. Source: C.
OZBURN ++++-
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