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Chinese   -   Tossed Noodles - Szechuan   adapted from unknown

  • 1/2 Pound Pork tenderloin -- - chopped
  • 1/2 inch cubes
  • -----MARINADE-----
  • 1 Teaspoon Dry sherry
  • 1 Tablespoon -water
  • 2 Teaspoons Cornstarch
  • -----SEASONING SAUCE-----
  • 1/4 Cup Red bean paste
  • 1 Tablespoon Sesame oil
  • 2 Tablespoons Sugar
  • 1/4 Cup Soy sauce
  • 1 Teaspoon Dry sherry
  • 1 Cup Vegetable oil
  • 1 Large Onion -- - diced
  • 40 Milliliters Garlic -- - crushed
  • 2 Quarts -water
  • 2 Cups Fresh bean sprouts -- Cold water
  • 1 Teaspoon Salt
  • 1 Teaspoon Vegetable oil
  • 1 Pound Fresh noodles -- or
  • 1/2 Pound -dry noodles
  • 2 Cups Cooked carrots -- shredded
  • 2 Cups Cucumber -- shredded peeled
Directions Combine marinade ingredients in a small bowl; mix well; add pork, let stand 20 minutes; combine ingredients for seasoning sauce in small bowl; mix till smooth.
Heat oil in a wok over medium heat 1 minute; stir-fry marinated pork 2 minutes until very lightly browned; remove with slotted spoon, draining well over wok; set aside.
Remove oil from wok except 6 tbsp; heat over medium heat 30 seconds; stir-fry onion until tender; add seasoning sauce, bring to a boil; add pork and garlic; stir-fry to mix well; remove and place in a large bowl.
Bring 3 quarts of water to a rapid boil in a heavy 5 quart pot; place the bean sprouts in a strainer; submerge in the boiling water for 5 seconds, then plunge into iced water; remove and drain well. Add 1 tsp salt and 1 tsp oil to boiling water; add noodles; cook until tender; drain; divide noodles into 6 portions and place in 6 small bowls; spoon pork and sauce on top. Garnish with carrots, cucumber and blanched bean sprouts. Toss lightly before serving.
Yield: 6 bowls.
Chuck in Pok Thursday 10:27 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
Serves 4
Time to Make 0:00

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