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What You Need:
(To Serve: 4)
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1 medium cucumber
1 tablespoon finely chopped garlic
3 scallions, including the green tops, cut in 2-inch lengths and finely shredded
3 tablespoons peanut oil, or flavorless vegetable oil
1 pound boneless pork shoulder, freshly ground
2 tablespoons Chinese rice wine, or pale dry sherry
¼ cup brown-bean sauce
2 scallions, including the green tops, finely chopped
1 teaspoon sugar
½ cup chicken stock, fresh or canned
1 pound fresh Chinese eggs noodles, or substitute other narrow egg noodles
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. With a small, sharp knife, peel the cucumber. Then cut it in half and scoop out the seeds by running the tip of a teaspoon down the center of each half.
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2. Now cut the cucumber into 1/8-inch slices, and cut the slices into strips 1/8-inch wide and 2 inches long.
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3. Arrange the cucumber, garlic and scallions side by side on a small serving plate.
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4. Have the garnishes, and the oil, pork, wine, bean sauce, scallions, sugar, chicken stock and noodles within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 2 tablespoons of the oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the ground pork and stir-fry for 2 to 3 minutes, or until it browns lightly. Add the wine, brown-bean sauce, chopped scallions and sugar, mix well, and pour in the chicken stock.
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3. Bring to a boil and cook rapidly over moderate heat for 8 to 10 minutes, stirring constantly, until all the stock has evaporated. Turn off the heat and cover the wok or skillet to keep the meat sauce warm.
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4. In a 3- to 4-quart heavy saucepan, bring 2 quarts of water to a boil over high heat. Drop in the noodles and boil them vigorously, uncovered, for 5 minutes, stirring occasionally with a large fork to prevent them from sticking. Drain the noodles through a colander.
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5. Serve the noodles immediately in the following fashion: Place them on a large, deep, heated platter or in a deep serving bowl and toss them about quickly with the remaining 1 tablespoon of oil.
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6. Ladle the meat sauce into a serving bowl, and pass the sauce and the cucumber, garlic and scallion garnishes separately.
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