YIELD 4 SERVINGS
1/2 lb Pork tenderloin, - chopped into 1/2 inch cubes
++++++++++++++++++++++++-MAR INADE++++++++++++++++++++++ ++-
1 tsp Dry sherry
1 Tb -water
2 tsp Cornstarch
++++++++++++++++++++++SEASON ING SAUCE++++++++++++++++++++++
1/4 cup Red bean paste
1 Tb Sesame oil
2 Tb Sugar
1/4 cup Soy sauce
1 tsp Dry sherry
1 cup Vegetable oil
1 large Onion, diced
4 cl Garlic, crushed
2 qt -water
2 cup Fresh bean sprouts Cold water
1 tsp Salt
1 tsp Vegetable oil
1 lb Fresh noodles, or
1/2 lb Dry noodles
2 cup Cooked carrots, shredded
2 cup Cucumber, shredded peeled
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.
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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. Source: C. OZBURN ++++-
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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