This is one of the classic peasant dishes of Peking and, unlike most Chinese dishes, is a meal in itself. Traditionally, each diner is given a bowl of noodles to which he adds as mush meat sauce and shredded vegetables as he likes.
Serves : 4-6
Ingredients :
1/2 kg Noodles or spaghetti
3 tablespoons Vegetable oil
1 Medium onion, thinly sliced
2 Garlic cloves, crushed
4cm Fresh root ginger, peeled and finely chopped
350g Lean pork or beef, minced (ground)
1 tablespoon Sesame oil
5 tablespoons Soy sauce
2 tablespoons Rice wine or fry sherry
1 tablespoon Sugar
1 tablespoon Cornflour (cornstarch), blended with 4 tablespoons chicken stock
75-125g Shredded vegetables shredded cabbage, blanched for 4 minutes and drained (a heaped side-dishful)
75-125g Shredded carrots, blanched for 4 minutes and drained (a heaped side-dishful)
75-125g bean sprouts, blanched for 1 minute and drained (a heaped side-dishful)
75-125g Shredded cucumber (a heaped side-dishful)
50-75g Shredded radishes (a saucerful)
25-50g mixed pickles (a saucerful)
25-50g Chutney (a saucerful)
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Method :
- Arrange the shredded vegetables, pickles and chutney on individual serving dishes. Set aside.
- Cook the noodles or spaghetti in boiling, salted water until they are just tender. Drain, set aside and keep hot.
- Heat the vegetable oil in a large frying-pan. Add the onion, garlic and fry for 11/2 minutes, stirring constantly. Add the pork or beef and stir-fry until it loss its pinkness. Stir in the sesame oil, soy sauce, wine or sherry and sugar, and stir-fry for a further 3 minutes. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and transfer the sauce to a warmed serving bowl. Keep hot.
- Divide the noodles or spaghetti between four individual serving bowls. Serve at once, with the meat sauce and shredded vegetables.
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