Szechuan Pork and Tossed Noodles

Recipe Ingredients

1/2 lb	227g / 8oz	Pork tenderloin - chopped 1/2-inch cubes
		Marinade
1 teaspoon	5ml	Dry sherry
1 tablespoon	15ml	- water
2 teaspoons	10ml	Cornstarch
		Seasoning Sauce
1/4 cup	59ml	Red bean paste
1 tablespoon	15ml	Sesame oil
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Soy sauce
1 teaspoon	5ml	Dry sherry
1 cup	237ml	Vegetable oil
1 cup	62g / 2.2oz	Onion - - diced (large)
2		Garlic - - crushed
2		Water
2 cups	320g / 11oz	Fresh bean sprouts - cold water
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Vegetable oil
1 lb	454g / 16oz	Fresh noodles - or
1/2 lb	227g / 8oz	- dry noodles
2 cups	220g / 7.8oz	Cooked carrots - shredded
2 cups	474ml	Cucumber - shredded peeled

Recipe Instructions

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.

Source:
Jo Merrill

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