Tossed Noodles- Szechuan

                      
 
                         TOSSED NOODLES - SZECHUAN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Side Dish
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Pork tenderloin -- - chopped
      1/2                inch cubes
                         -----MARINADE-----
    1      teaspoon      Dry sherry
    1      tablespoon    -water
    2      teaspoons     Cornstarch
                         -----SEASONING SAUCE-----
      1/4  cup           Red bean paste
    1      tablespoon    Sesame oil
    2      tablespoons   Sugar
      1/4  cup           Soy sauce
    1      teaspoon      Dry sherry
    1      cup           Vegetable oil
    1      large         Onion -- - diced
   40      milliliters   Garlic -- - crushed
    2      quarts        -water
    2      cups          Fresh bean sprouts -- Cold water
    1      teaspoon      Salt
    1      teaspoon      Vegetable oil
    1      pound         Fresh noodles -- or
      1/2  pound         -dry noodles
    2      cups          Cooked carrots -- shredded
    2      cups          Cucumber -- shredded peeled
 
 Combine marinade ingredients in a small bowl; mix well; add pork, let stand 20 
minutes;  combine ingredients	for seasoning sauce in small bowl; mix till
smooth.
 
   Heat	oil  in  a  wok  over  medium heat 1 minute; stir-fry marinated pork 2
 minutes until very lightly browned; remove with slotted spoon, draining well
 over wok; set aside.
 
   Remove oil from wok except 6 tbsp; heat over medium heat 30 seconds; stir-fry
 onion until tender; add seasoning  sauce, bring to a boil; add pork and
 garlic; stir-fry to mix well; remove and place in a large bowl.
 
   Bring 3 quarts of water to a rapid boil in a heavy 5 quart pot; place the
 bean sprouts in a strainer; submerge in  the boiling water for 5 seconds, then
 plunge into  iced water; remove and drain well. Add 1 tsp salt and 1 tsp  oil
 to boiling water; add noodles; cook until tender; drain; divide noodles into 6
 portions and place in 6 small	bowls; spoon pork and sauce on	top.	Garnish
  with carrots, cucumber and blanched bean sprouts. Toss lightly before
 serving.
 Yield: 6 bowls.
 
   Chuck in Pok Thursday 10:27 am 11/25	C.OZBURN on GEnie Formatted by Elaine
 Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993