Sichuan Noodles

Ingredients:

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
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

Preparation:

Combine ingredients for -seasoning sauce in a small bow. 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

from soar.berkeley