1 Review

I used LEE KUM KEE brown sauce and sake in place of the Chinese rice wine. Added 1 teaspoon grated ginger along with the garlic and the white part of the scallions. I didn`t have to add additional stock, found this pretty thin. I did add soy sauce in place of salt. The leftovers I added some steamed broccoli. Next time I would add more bean sauce and less stock maybe 1 cup would be plenty. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Rita~ May 06, 2009
Zhajiang Mian - Minced Pork Tossed Noodles