*  Exported from  MasterCook  *

             Cha Jang Mein (Noodles with Black Bean Sauce)

Recipe By     : Lisa Oh ([email protected])
Serving Size  : 8    Preparation Time :0:45
Categories    : Chinese

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4  lb            Pork
    1/4  lb            Raw shrimp (optional)
  1      tb            Soy sauce
  1      tb            Rice wine
  1      tb            Ginger -- chopped
  1      ts            Garlic -- chopped
  3      md            Onions -- chopped
  2      md            Zucchini -- chopped
    3/4  c             Oyster, shiitake, or straw
                       - mushrooms -- chopped
  1      c             Cha jang (black bean paste,
                       - not sauce!) *
                       Oil or shortening
  1      c             Chicken broth
  1      tb            Corn starch
  1      tb            Water
                       Fresh chinese noodles -- cooked

* Look for this at a Chinese or a Korean Market. No substitutes!

The ingredient measurements are approximate, since exact measurements
are not necessary. Adjust to your taste.

Cut the pork into small pieces. Mariate in soy sauce, rice wine,
ginger, and garlic. Set aside. If using shrimp, shell, devein and
salt lightly. Set aside.

In a wok, over high heat, stir fry the onion and zucchini. Depending
on the size of the wok, you might have to do it in batches. Remove
and set aside.

Heat the shortening or oil in the wok. The amount varies, depending
upon the amount of the black bean paste, but don't be too stingy with
the oil. Dump the paste in the wok, stirring quickly to avoid
burning. Stir for approximately 2 to 3 minutes.

Add the pork and stir fry till it is cooked, approximately 1 to
2 minutes. Add the vegetables and mix.

Add the chicken broth. Bring to a boil.

Add the shrimp, if using, and mix.

Mix the corn starch and water. Add it to the wok and stir until
thickened and bubbly..

Serve immediately over cooked  noodles.


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