Friday, June 30, 2006
Boiled Noodles With Ground Pork & Bean Sauce ( Jah Jeung Mien )
For The Sauce:
1/3 cup chicken stock
1 Tbs double dark soy sauce, dark soy sauce, or mushroom soy sauce
1 1/2 tsp sesame oil
1 Tbs Shao-Hsing wine or dry sherry
1 tsp Chinese white rice vinegar or distilled vinegar
2 1/2 tsp sugar
1/8 tsp salt
pinch freshly ground white pepper
6 Cups water
6 ounces mung bean sprouts, washed and rained
1/2 lb fresh eggless noodles ( size of # 17 linguine )
1 1/2 tbs peanut oil
1 tsp minced garlic
1/4 lb lean ground pork
1 1/2 tbs hot chili bean paste
1 tsp chili sauce
1/4 cup finely sliced scallion
1 1/2 tbs minced red bell pepper
1. In a small bowl, mix together the sauce ingredients and reserve.
2. To blanch the bean sprouts, place the 6 cups water in a pot, cover, and bring to a boild over high heat. Place the sprouts in a mesh strainer and lower into the boiling water for 10 seconds. Transfer to a bowl or ice water.
3. Return the water to a boil. Add the noodles, stir, and separate with chopstick. Cook until al dente, about 1 minute. Turn off the heat, run cold water into the pot, and drain. Repeat the rinsing and drain thoroughly.
4. Remove the sprouts from the ice water and drain thoroughly.
5. Heat the wok over high heat for 30 seconds. Add the peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the garlic and stir until lightly browned, about 30 seconds. Add the pork and stir will to loosen. Add the chili bean sauce, chili sauce, and scallion and cook, stirring, until the pork is no longer pink, 1 minute - 1 1/2 minutes. Stir the sauce, pour in, mix well, and cook for 1 minute. Turn off the heat.
6. Arrange the bean sprouts around the edge of a platter. Place the noodles in the center of the platters and pour the pork mixture over the noodles. Sprinkle with the minced red pepper and serve.