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Cha Chiang Mein - RECIPE
Cha Chiang Mein - COOKING TIPS
Cha Chiang Mein - INSIGHTS
What peasant cooking IS & IS NOT
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Servings: 4
Ground
lean pork
Sesame oil
Oriental
dried egg noodles
Peanut
(or other veg.) oil
Coarsely
minced garlic
Thickly
sliced scallions
Coarsely
minced fresh ginger
Minced
fermented black beans
Soy
sauce
Rice
(or wine) vinegar
Unseasoned
chicken stock
Cha
Chiang Mein
cooking steps
Bring
the pork to room temperature. Bring 1 liter or 4 quarts of water and the sesame oil to a
rolling boil in a 1 1/2 liter or 6 quart pot over high heat.
Add
the egg noodles to the boiling water and cook them for 3 minutes, or according
to package directions. Drain the noodles and transfer them to a warm bowl of
sufficient size to accommodate the tossing task described in step 7. Cover bowl and
reserve for step 7.
Heat
the peanut oil in a wok over moderate heat.
Add
the pork and stir-fry the preparation for 3 minutes, breaking up the lumps as
you cook the meat.
Add
the garlic, scallions, ginger, and black beans, and stir-fry the ingredients for
1 minute.
Pour
the soy sauce, vinegar, and chicken stock into the meat mixture. Cook it for 3
minutes, stirring frequently.
Spoon
the pork sauce over the noodles. Toss the ingredients before transferring them
to individual bowls or plates, and serve immediately.
Quick menu
Cha Chiang Mein - RECIPE
Cha Chiang Mein - COOKING TIPS
Cha Chiang Mein - INSIGHTS
What peasant cooking IS & IS NOT
Great Peasant Dishes - HOME PAGE
World Cuisines - HOME PAGE

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