Tossed Noodles (szechuan) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
YIELD: 4 SERVINGS
1/2 lbs: Pork tenderloin, - chopped into 1/2 inch cubes
++++++++++++++++++++++++-MAR INADE++++++++++++++++++++++ ++-,
1 tsp: Dry sherry,
1 each: Tb -water,
2 tsp: Cornstarch,
++++++++++++++++++++++SEASON ING SAUCE++++++++++++++++++++++,
1/4 cup: Red bean paste,
1 each: Tb Sesame oil,
2 each: Tb Sugar,
1/4 cup: Soy sauce,
1 tsp: Dry sherry,
1 cup: Vegetable oil,
1 large: Onion, diced
4 centiliter: Garlic, crushed
2 quart: -water,
2 cup: Fresh bean sprouts Cold water,
1 tsp: Salt,
1 tsp: Vegetable oil,
1 lbs: Fresh noodles, or
1/2 lbs: Dry noodles,
2 cup: Cooked carrots, shredded
2 cup: 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 ++++-
Source from luhu.jp
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 ++++-
Source from luhu.jp