Recipe - Cha Jang Mein (Noodles With Black Bean Sauce)

One fourth pound Pork
One fourth pound Raw shrimp; optional
1 tablespoon Soy sauce
1 tablespoon Rice wine
1 tablespoon Chopped ginger
1 teaspoon Chopped garlic
3 md Onions; chopped
2 md Zucchini; chopped
Three fourths cup Oyster, shiitake, or straw
mushrooms; chopped
1 cup Cha jang (black bean paste,
not sauce!)*
Oil or shortening
1 cup Chicken broth
1 tablespoon Corn starch
1 tablespoon Water
Fresh chinese noodles;
cooked

*Look for this at a Chinese or a Korean Market. No substitutes! 1. Cut the
pork into small pieces. Mariate in soy sauce, rice wine, ginger, and
garlic. Set aside. If using shrimp, shell, devein and salt lightly. Set

aside. 2. In a wok, over high heat, stir fry the onion and zucchini.
Depending on the size of the wok, you might have to do it in batches.
Remove and set aside. 3. Heat the shortening or oil in the wok. The amount
varies, depending upon the amount of the black bean paste, but don't be too
stingy with the oil. Dump the paste in the wok, stirring quickly to avoid
burning. Stir for approximately 2 3 minutes. 4. Add the pork and stir fry
till it is cooked, approximately 1 2 minutes.

Add the vegetables and mix. 5. Add the chicken broth. Bringt to a boil. 6.
Add the shrimp, if using, and mix. 7. Mix the corn starch and water. Add it
to the wok and stir til thickened and bubbly.. 8. Serve immediately over
cooked noodles.
Recipe By : Lisa Oh (lisa_o@msn.com)

Posted to MCRecipe Digest V1 #262

Date: Sun, 27 Oct 96 10:32:19 UT

From: "Lisa Oh" Lisa_O@msn.com

NOTES : The ingredient measurements are approximate, since exact
measurements are not necessary. Adjust to your taste. Enjoy!