Szechuan Spaghetti (Noodles With Spicy Meat Sauce)
When Marco Polo tried this dish he licked his fingers and took "spaghetti" back to Italy.
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INGREDIENTS
Nutrition- 4tablespoons oil
- 1⁄4
- 1
- 1⁄2
- 1tablespoon sherry wine
- 1tablespoon light soy sauce
- 2tablespoons brown bean sauce
- 2tablespoons hoisin sauce
- 1tablespoon sugar
- 1⁄2 - 1tablespoon chili paste with garlic
- 10
- 1⁄4cup szechwan preserved vegetables, diced
- 4 -6dried black mushrooms (soaked in boiling water 20 minutes, stems removed, diced)
- 6 -8
- 1⁄4cup chicken stock
- 1lb fresh Chinese noodles (medium)
- 1tablespoon sesame seed oil
- 5teaspoons light soy sauce
- 5teaspoons sesame seed oil
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DIRECTIONS
- Heat 2 tbsp oil in wok to 275°F.
- Stir-fry ginger and scallion 1 minute.
- Turn up heat to 425F, and add the meat.
- Stir-fry 3 minutes.
- Add sherry and soy sauce.
- Cook 1 minute, and remove from wok.
- Heat 2 tbsp oil in wok to 275°F.
- Add bean sauce, hoisin sauce, and sugar.
- Stir-fry 2 minutes.
- Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
- Stir-fry 2 minutes.
- Add pork and chicken stock.
- Cook 5 minutes at 250°F.
- Put noodles into boiling water, and cook uncovered 3-5 minutes.
- Drain, and rinse with cold water, then with hot water.
- Mix with sesame seed oil.
- Arrange noodles on platter, and pour meat mixture over them.
- Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.
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