Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----YIELD: 6 SERVINGS-----
-----SEASONING SAUCE-----
1/2 cn Hot bean sauce (4 oz)
1/2 cn Red bean paste (4 oz)
1 ea Tb Dry sherry
2 ts Sugar
1/4 c Soy sauce
1 ea Tb Sesame oil
-----OTHER INGREDIENTS-----
5 ea Tb Peanut oil
2/3 lb Pork tenderloin -- julienne
1/2 c Green onion -- chopped
1 1/2 c Bok choy -- chopped, blanched
3 qt Water
1 lb Fresh noodles -OR-
1/2 lb Dry egg noodles
2 c Cooked carrots -- shredded
2 c Cucumbers -- peeled, sliced
- or shredded
2 c Fresh bean sprouts
4 ea Cloves garlic -- minced
Combine ingredients for
-seasoning sauce in a small
bowl. Mix until smooth. Heat peanut oil in a wok over
medium-high heat 1 minute. Stir-fry pork until
browned. Add green onion, bok choy and seasoning
sauce. Stir-fry until sauce comes to a boil. Carefully
pour into a warm large bowl. Set aside. Bring water to
a boil in a heavy 5 quart pot. Add noodles; cook until
tender. Drain and divide into 6 portions in 6 small
bowls. Spoon meat sauce over noodles. Garnish with
carrots, cucumber and bean sprouts. Sprinkle with
minced garlic. Toss lightly and serve. Makes 6
servings. Hot bean sauce, a typical Szechuan
seasoning, gives these noodles a special flavor. Chuck
in Pok Saturday 02:01 pm 11/27/93 C.OZBURN on GEnie
++++- Subj: Eggplant Szechuan Style
