Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 4 SERVINGS--------------------------
1/2 lb Pork tenderloin; - chopped
-into 1/2 inch cubes
++++++++++++++++++++++++-MAR
-INADE++++++++++++++++++++++
-++-
1 ts Dry sherry
1 ea Tb -water
2 ts Cornstarch
++++++++++++++++++++++SEASON
-ING
-SAUCE++++++++++++++++++++++
1/4 c Red bean paste
1 ea Tb Sesame oil
2 ea Tb Sugar
1/4 c Soy sauce
1 ts Dry sherry
1 c Vegetable oil
1 lg Onion; diced
4 cl Garlic; crushed
2 qt -water
2 c Fresh bean sprouts
-Cold water
1 ts Salt
1 ts Vegetable oil
1 lb Fresh noodles; or
1/2 lb Dry noodles
2 c Cooked carrots; shredded
2 c Cucumber; shredded peeled
Combine marinade
-ingredients in a small
-bowl; mix
Well; add pork, let stand
-20 minutes; combine
Ingredients for seasoning
-sauce in small bowl; mix
Till smooth.

Heat oil in a wok over medium heat 1 minute; stir-fry marinated
pork 2 minutes until very lightly browned; remove with slotted spoon,
draining well over wok; set aside. Remove oil from wok except 6 tbsp;
heat over medium heat 30 seconds; stir-fry onion until tender; add
seasoning sauce, bring to a boil; add pork and garlic; stir-fry to
mix well; remove and place in a large bowl. Bring 3 quarts of water
to a rapid boil in a heavy 5 quart pot; place the bean sprouts in a
strainer; submerge in the boiling water for 5 seconds, then plunge
into iced water; remove and drain well. Add 1 tsp salt and 1 tsp oil
to boiling water; add noodles; cook until tender; drain; divide
noodles into 6 portions and place in 6 small bowls; spoon pork and
sauce on top. Garnish with carrots, cucumber and blanched bean
sprouts. Toss lightly before serving. Yield: 6 bowls. Source: C.
OZBURN ++++-

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