I learned this presentation from Chef Chen Kenichi as this was how he served his minced noodle in his cookbook, cool huh? I seem to only pile it in the middle but this was a great idea from him.
I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast. This week host is Ruth herself! Check out her delicious round up on July, 2nd!
Ingredients:
1/2 lb ground pork
1/2 carrot, minced
Some Nai Pak or Bok Choy, minced
1 small bag of Enoki mushroom, minced
2 cloves of garlic, minced
2 Tbsp. Chinese rice wine (white)
1 heap Tbsp. DouBanJiang (Chinese bean paste)
1 Tbsp. hoisin sauce
Salt to taste
A little sugar
2 cups of water
Thickener: (cornstarch + water) or (potato starch + water) equal amount
Method:
1. Cooked noodle as directed above.
2. Heat a large skillet, when heated, add in oil. Then, add in ground pork and stir-fry until pork is no longer pink. Add in garlic and carrot and stir-fry well. Then, add in veggie and stir-fry well.
3. Add in Doubanjiang, hoisin sauce and stir-fry well. Add in rice wine to deglaze the pan. Add in water, stir well.
4. When boiling, season to taste with salt and a little sugar. Add some soy sauce if needed. Add thickener and stir until thicken.
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