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Szechwan Spaghetti (noodles With Spicy Meat Sauce) Recipe

May 31st, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsoil
  2. 1/4teaspoonginger, minced
  3. 1stalkscallions, finely chopped
  4. 1/2lbground porkor ground beef
  5. 1tablespoonsherry wine
  6. 1tablespoonlight soy sauce
  7. 2tablespoonsbrown bean sauce
  8. 2tablespoonshoisin sauce
  9. 1tablespoonsugar
  10. 1/2-1tablespoonchili paste with garlic
  11. 10water chestnuts, finely chopped
  12. 1/4cupszechwan preserved vegetables, diced
  13. 4-6dried black mushrooms(soaked in boiling water 20 minutes, stems removed, diced)
  14. 6-8ounces wholebamboo shoots, diced
  15. 1/4cupchicken stock
  16. 1lbfresh Chinese noodles(medium)
  17. 1tablespoonsesame seed oil
  18. 5teaspoonslight soy sauce
  19. 5teaspoonssesame seed oil

DIRECTIONS

  1. Heat 2 tbsp oil in wok to 275°F.
  2. Stir-fry ginger and scallion 1 minute.
  3. Turn up heat to 425F, and add the meat.
  4. Stir-fry 3 minutes.
  5. Add sherry and soy sauce.
  6. Cook 1 minute, and remove from wok.
  7. Heat 2 tbsp oil in wok to 275°F.
  8. Add bean sauce, hoisin sauce, and sugar.
  9. Stir-fry 2 minutes.
  10. Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
  11. Stir-fry 2 minutes.
  12. Add pork and chicken stock.
  13. Cook 5 minutes at 250°F.
  14. Put noodles into boiling water, and cook uncovered 3-5 minutes.
  15. Drain, and rinse with cold water, then with hot water.
  16. Mix with sesame seed oil.
  17. Arrange noodles on platter, and pour meat mixture over them.
  18. Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

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