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  1. Exported from MasterCook

  2. SZECHUAN NOODLES

  3. 1

  4. 6 Preparation Time :

  5. Categories : Amount Measure Ingredient -- Preparation Method -- -- --

  6. --YIELD: 6 SERVINGS--

  7. --SEASONING SAUCE--

  8. 1/2 cn Hot bean sauce (4 oz)

  9. 1/2 cn Red bean paste (4 oz)

  10. 1 ea Tb Dry sherry

  11. 2 ts Sugar

  12. 1/4 c Soy sauce

  13. 1 ea Tb Sesame oil

  14. --OTHER INGREDIENTS--

  15. 5 ea Tb Peanut oil

  16. 2/3 lb Pork tenderloin -- julienne

  17. 1/2 c Green onion -- chopped

  18. 1 1/2 c Bok choy -- chopped, blanched

  19. 3 qt Water

  20. 1 lb Fresh noodles -OR-

  21. 1/2 lb Dry egg noodles

  22. 2 c Cooked carrots -- shredded

  23. 2 c Cucumbers -- peeled, sliced

  24. - or shredded 2 c Fresh bean sprouts

  25. 4 ea Cloves garlic -- minced

  26. Combine ingredients for -seasoning sauce in a small

  27. bowl. Mix until smooth. Heat peanut oil in a wok over

  28. medium-high heat 1 minute. Stir-fry pork until

  29. browned. Add green onion, bok choy and seasoning

  30. sauce. Stir-fry until sauce comes to a boil. Carefully

  31. pour into a warm large bowl. Set aside. Bring water to

  32. a boil in a heavy 5 quart pot. Add noodles; cook until

  33. 6 portions in

  34. 6 small

  35. bowls. Spoon meat sauce over noodles. Garnish with

  36. carrots, cucumber and bean sprouts. Sprinkle with

  37. minced garlic. Toss lightly and serve. Makes 6

  38. servings. Hot bean sauce, a typical Szechuan

  39. seasoning, gives these noodles a special flavor. Chuck

  40. 01 pm

  41. 11/27/93 C.OZBURN on GEnie

  42. - Subj: Eggplant Szechuan Style - - - - - - - - - - - - - - - - - -

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