++++++++++++++++++++++Season Ing Sauce++++++++++++++++++++++
1/4 Tasse
Red bean paste
1 Esslöffel
sesame oil
2 Esslöffel
sugar
1/4 Tasse
soy sauce
1 Teelöffel
sherry dry
1 Tasse
vegetable oil
1 gross
onions diced
40 Milliliter
Garlic crushed
2 ca. 1 Liter
water
2 Tasse
Fresh bean sprouts Cold water
1 Teelöffel
salt
1 Teelöffel
vegetable oil
1 x ca. 450 g
Fresh noodles; or
1/2 x ca. 450 g
Dry noodles
2 Tasse
Cooked carrots; shredded
2 Tasse
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.
die Zubereitung:
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.
