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Categories:
vegetable oil scallions garlic fresh ginger ground pork hoisin sauce beer ground bean sauce white sugar bok choy Chinese noodles bean sprouts cucumber carrots
Viewed: 63 - Published at: 6 years agoIngredients
- 1/4 cup vegetable oil
- 2 scallions, chopped
- 3 cloves garlic, minced
- 1 (1 inch) piece fresh ginger, minced
- 1 pound ground pork
- 1 cup hoisin sauce
- 3/4 cup beer
- 5 tablespoons ground bean sauce
- 1 1/2 tablespoons white sugar
- 1 head bok choy, trimmed and cut into 1/4-inch pieces
- 1 pound fresh Chinese noodles
- 2 cups mung bean sprouts
- 1 cucumber, cut into matchstick-size pieces
- 2 carrots, cut into matchstick-size pieces
Method
- Heat oil in a large skillet or wok over medium-high heat; cook and stir scallions, 1 to 2 minutes. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes.
- Mix hoisin sauce, beer, ground bean sauce, and sugar into pork mixture. Reduce heat to medium and simmer until sauce is thickened, about 5 minutes. Add bok choy and stir to incorporate. Reduce heat to medium-low and cook until bok choy is tender, about 5 minutes more.
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain and transfer to a bowl.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add mung beans, cover, and steam until tender, 2 to 4 minutes.
- Serve sauce over noodles and top with cucumber, carrots, and bean sprouts.
