Ingredients:
4 tablespoons oil
1/4 teaspoon ginger, minced
1 stalk scallions, finely chopped
1/2 lb ground pork or 1/2 lb ground beef
1 tablespoon sherry wine
1 tablespoon light soy sauce
2 tablespoons brown bean sauce
2 tablespoons hoisin sauce
1 tablespoon sugar
1/2-1 tablespoon chili paste with garlic
10 water chestnuts, finely chopped
1/4 cup szechwan preserved vegetables, diced
4 -6 dried black mushrooms ( soaked in boiling water 20 minutes, stems removed, diced)
6 -8 ounces whole bamboo shoots, diced
1/4 cup chicken stock
1 lb fresh Chinese noodles ( medium)
1 tablespoon sesame seed oil
5 teaspoons light soy sauce
5 teaspoons sesame seed oil
Directions:
Heat 2 tbsp oil in wok to 275 F.
Stir-fry ginger and scallion 1 minute.
Turn up heat to 425F, and add the meat.
Stir-fry 3 minutes.
Add sherry and soy sauce.
Cook 1 minute, and remove from wok.
Heat 2 tbsp oil in wok to 275 F.
Add bean sauce, hoisin sauce, and sugar.
Stir-fry 2 minutes.
Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
Stir-fry 2 minutes.
Add pork and chicken stock.
Cook 5 minutes at 250 F.
Put noodles into boiling water, and cook uncovered 3-5 minutes.
Drain, and rinse with cold water, then with hot water.
Mix with sesame seed oil.
Arrange noodles on platter, and pour meat mixture over them.
Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.
Servings: 5
Time preparation: 20 min.
Time total: 40 min.