1 teaspoon Shaoxing rice wine or medium-dry sherry
salt
1/4 pound ground pork, beef, or bison
peanut oil
3 teaspoons light soy sauce
1 1/2 tablespoons chili bean paste
1 2/3 cups everyday stock, or chicken stock
1/2 teaspoon dark soy sauce
3 scallions green parts only, finely sliced
Directions
1. Soak the noodles in hot water for at least 15 minutes before you begin (drain them just before cooking). Add the Shaoxing rice wine and couple of generous pinches of salt to the ground meat and mix well.
2. Season the wok, then add 2 tablespoons of oil and heat over a high flame. Add the ground meat and stir-fry until lightly browned and crispy, with a teaspoon or so of light soy sauce. Add the chili bean paste and stir-fry until the oil is red and fragrant, taking care not to burn it (remove the wok from the heat for a few moments if it becomes too hot). Add the stock and the drained noodles and stir well. Tip in the dark soy sauce for color, and season with light soy sauce and salt to taste.
3. When the stock has come to a boil, simmer over a medium flame for about 10 minutes, until the liquid has evaporated and been absorbed. Finally, add the scallions, mix well, and trasfer to a serving dish.
Comments
Phyllis Watson on Sat Sep 26 20:41:25 UTC 2009:
Any thoughts on what to use for a substitute for dark soy sauce to make it gluten-free? How about sweet soy sauce?