Dan-Dan Mian I Szechuan
From bondc 16 years agoIngredients
- 1 lb. fresh chinese noodles shopping list
- Sauce shopping list
- 1 T. peanut oil shopping list
- 4 T. Szechuan ya cai (see instructions below) shopping list
- 3 green onions shopping list
- 1/2 T. dark soy sauce shopping list
- 6 T. chili oil shopping list
- 1 1/2 T. black vinegar shopping list
- 1 t. szechuan peppercorns, ground shopping list
- pork Topping shopping list
- 1 T. oil shopping list
- 4 oz ground pork shopping list
- 1 t. sherry shopping list
- 2 t. light soy sauce shopping list
How to make it
- Szechuan ya cai is one of the several things often labelled as Szechuan preserved vegetable. It's preserved turnip greens. You'll find it at any Asian grocery in a pouch. You can substitute Tsinjiang preserved vegetable (in a jar). Measure it out, then chop it. Or you could use fresh turnip greens, though they won't be the same, of course.
- Heat 1 T. of oil in wok over high flame. Add the ya cai and stir-fry for about 20 seconds, until it is fragrant. Set aside.
- Add another T. of oil to wok and reheat, then add the pork and stir-fry. As the meat separates, splash in the wine. Add the soy sauce and salt to taste, and continue to stir-fry until the meat is well-cooked but not too dry. Remove from the wok and set aside.
- Slice the white part of the green onions very thinly. Chop the green parts into pieces about a half-inch long.
- Put stir-fried ya cai, green onions, and other sauce ingredients into a serving bowl and mix.
- Cook noodles according to the instructions on the package. Then drain and add them to the sauce. Sprinkle with the pork and serve immediately.
- If serving from a big bowl, mix sauce and noodles and meat until evenly distributed. Otherwise, assemble each portion in individual serving bowls and allow people to mix their own.
People Who Like This Dish 6
- mystic_river1 Bradenton, Florida
- erisgrrrl Bloomington, IN
- tdreyer1 Maryville, MO
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- nakedchef Taichung, TW
- clbacon Birmingham, AL
- bondc State College, PA
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The Rating
Reviewed by 2 people-
I love dan dan mian, thanks
but I never cook dan dan mian before, I might try
thanksnakedchef in Taichung loved it
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