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Categories:
pork soy sauce salt peanut oil garlic peeled ginger green onions sesame paste chili oil salt chicken stock fresh chinese thin sichuan peppercorns
Viewed: 12 - Published at: 6 years agoIngredients
- 1/2 pound dround pork
- dark soy sauce
- 1 teaspoon salt
- 1 cup peanut oil
- 3 tablespoons finely chopped garlic
- 2 tablespoons finely chopped peeled ginger
- 5 tablespoons finely chopped green onions
- 2 tablespoons sesame paste or peanut butter
- 2 tablespoons chili oil
- 2 teaspoons salt
- 1 cup chicken stock
- 12 ounces fresh chinese thin ergg noodles or dry chinese thin egg noodles
- 1 tablespoon sichuan peppercorns, roasted and ground
Method
- Combine pork 1 tablespoon dark soy sauce and salt in small bowl and mix well. Heat wok or skillet until hot. Add oil and deep fry pork stirring with spatula to break it into small pieces. When crispy and dry about 4 minutes remove with slotted spoon and drain on paper towels.
- Pour off oil leaving 2 tablespoons i wok. Reheat wok and add garlic ginger and green onions and stir fry 30 seconds, Then add sesame paste 2 tablespoons dark soy sauce chili oil salt and chicken stock andd simmer 4 minutes.
- Cook fresh noodles in large pan of boiling water 2 minutes. Drain noodles well in colander then divide among bowls. Ladle on sauce garnish with fried pork and sischuan peppercorns and serve at once
