Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Pork tenderloin; - chopped -- 1/2 inch cubes

--------------------------MARINADE-------------------------------
1 ts Dry sherry 2 ts Cornstarch
1 tb -water

----------------------SEASONING SAUCE---------------------------
1/4 c Red bean paste 2 qt Water
1 tb Sesame oil 2 c Fresh bean sprouts; cold wat
2 tb Sugar 1 ts Salt
1/4 c Soy sauce 1 ts Vegetable oil
1 ts Dry sherry 1 lb Fresh noodles; or
1 c Vegetable oil 1/2 lb Dry noodles
1 lg Onion; - diced 2 c Cooked carrots; shredded
40 ml Garlic; - crushed 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.

Chuck in Pok Thursday 10:27 am 11/25 C.OZBURN on GEnie Formatted by
Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

Browse by categories