Recipe - Peking Meat Sauce For Noodles

One fourth (up to)
One half pound Lean pork
2 teaspoon Sherry
One half cup Scallions
One half cup Yellow bean paste
2 tablespoon Soy sauce
1 tablespoon Hoisin sauce
2 tablespoon Oil
1 One half cup Water

1. Mince or grind pork; then blend in sherry. Mince scallions.

2. Blend together bean paste, soy sauce and hoisin sauce.

3. Heat oil. Add minced pork; stirfry 1 minute. Add minced scallions and
stirfry 1 minute more.

4. Stir in bean paste mixture. Add water and heat quickly. Then cook,
stirring, 2 minutes over low heat.

5. Serve with cooked wheatflour noodles either mixed together (use about
One fourth cup meat sauce for every 1One half cups cooked noodles); or serve the
noodles in one dish, the sauce in another so that the diner can mix his
own.

NOTE: This dish is always served accompanied by dishes containing such
vegetables as shredded radishes and cucumbers, blanched beansprouts and
spinach strips, as well as 4 or 5 minced garlic cloves. The diner tops his
noodles and sauce at intervals with a bit of garlic and 1 to 2 tablespoons
of vegetables.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.