Serves: 5
Total Calories: 60
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 stir-fry 1 minute. Add minced scallions and stir-fry 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 wheat-flour noodles either mixed together (use about 1/4 cup meat sauce for every 1 1/2 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 bean sprouts 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Noodles: Peking Meat Sauce recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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