*  Exported from  MasterCook  *
 
                            SZECHUAN NOODLES #1
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----YIELD: 6 SERVINGS-----
                         -----SEASONING SAUCE-----
      1/2   cn           Hot bean sauce  (4 oz)
      1/2   cn           Red bean paste (4 oz)
    1       ea           Tb Dry sherry
    2       ts           Sugar
      1/4   c            Soy sauce
    1       ea           Tb Sesame oil
                         -----OTHER INGREDIENTS-----
    5       ea           Tb Peanut oil
      2/3   lb           Pork tenderloin -- julienne
      1/2   c            Green onion -- chopped
    1 1/2   c            Bok choy -- chopped, blanched
    3       qt           Water
    1       lb           Fresh noodles -OR-
      1/2   lb           Dry egg noodles
    2       c            Cooked carrots -- shredded
    2       c            Cucumbers -- peeled, sliced
                         - or shredded
    2       c            Fresh bean sprouts
    4       ea           Cloves garlic -- minced
                         Combine ingredients for
                         -seasoning sauce in a small
 
   bowl. Mix until smooth.  Heat peanut oil in a wok over
   medium-high heat 1 minute. Stir-fry pork until
   browned. Add green onion, bok choy and seasoning
   sauce. Stir-fry until sauce comes to a boil. Carefully
   pour into a warm large bowl. Set aside. Bring water to
   a boil in a heavy 5 quart pot. Add noodles; cook until
   tender. Drain and divide into 6 portions in 6 small
   bowls. Spoon meat sauce over noodles. Garnish with
   carrots, cucumber and bean sprouts. Sprinkle with
   minced garlic. Toss lightly and serve. Makes 6
   servings. Hot bean sauce, a typical Szechuan
   seasoning, gives these noodles a special flavor. Chuck
   in Pok Saturday 02:01 pm 11/27/93 C.OZBURN on GEnie
   ++++- Subj: Eggplant Szechuan Style
  
 
 
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