Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------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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