Cha Chiang Mein
recipe
peasant dish of China
Cha Chiang Mein
ingredients
Servings: 4
Ground
lean pork (or tiny shrimp)
300 grams or 2/3 pound
Sesame oil
30 milliliters or 2 tablespoons
Oriental
dried egg noodles
300 grams or 2/3 pound
Peanut
(or other veg.) oil
30 milliliters or 2 tablespoons
Coarsely
minced garlic
5 milliliters or 1 teaspoon
Thickly
sliced scallions
3 tablespoons
Coarsely
minced fresh ginger
50 milliliters or 3 tablespoons
Minced
fermented black beans
15 milliliters or 1 tablespoon
Soy
sauce
20 milliliters or 4 teaspoons
Rice
(or wine) vinegar
30 milliliters or 2 tablespoons
Unseasoned
chicken stock
6 centiliters or
1/4 cup
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.
Photo by Cyclonebill - CC BY-SA 2.0
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