- Prep: 25 min
- Cook Time: 18 min
- Total: 43 min
- Serving: 4 Servings
Szechuan is a style of southwestern Chinese cuisine known for bold and spicy flavors, and for pickling, salting and drying their ingredients for dishes.
- 1/2 cup chicken stock
- 1 tablespoon soy sauce
- 2 tablespoons Chinese black bean sauce
- 2 tablespoons sugar
- 2 tablespoons peanut oil
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon minced garlic
- 2 tablespoons coarsely chopped chili peppers
- 1/4 cup coarsely chopped bamboo shoots
- 1 pound ground pork
- 1 pound Chinese egg noodles
- 1/2 cup scallions, cut in 2-inch pieces
- 1/2 teaspoon toasted sesame oil
- 1/4 cup finely chopped scallion
- In a small bowl, add the stock, soy sauce, black bean sauce and sugar, and mix with a whisk until well blended.
- Heat a wok or large sauté pan over high heat and then add the peanut oil to coat pan.
- Once oil is hot, stir fry the ginger, garlic, peppers and bamboo shoots for 1-1/2, stirring frequently
- Next add the pork, breaking up the meat into small pieces and cooking until pink is no longer showing.
- In the meantime, cook the Chinese noodles according to package directions, drain, and set aside in a serving bowl.
- Pour the prepared stock mixture into the wok and cook for 2 minutes, and then add the scallions and continue to fry for 1-1/2 minutes.
- Pour the pork mixture over the noodles and then drizzle with the sesame oil. Toss the noodles well to coat and then sprinkle the dish with the 1/4 cup chopped scallion. Serve immediately.