Cha jang mein (noodles with black bean sauce)
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Cha jang mein (noodles with black bean sauce)
  Noodles    Chinese    Beans    Sauces  
Last updated 6/12/2012 12:46:59 AM. Recipe ID 7524. Report a problem with this recipe.
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      Title: Cha jang mein (noodles with black bean sauce)
 Categories: Ethnic:, Chinese
      Yield: 8 Servings
 
 
      1/4 lb pork
      1/4 lb raw shrimp -- optional
        1 TB soy sauce
        1 TB rice wine
        1 TB chopped ginger
        1 ts chopped garlic
        3 md onions -- chopped
        2 md zucchini -- chopped
      3/4 c  oyster, shiitake, or straw
  :          mushrooms -- chopped
        1 c  cha jang (black bean paste,
  :          not sauce!)*
  :          oil or shortening
        1 c  chicken broth
        1 TB corn starch
        1 TB water
  :          fresh chinese noodles --
  :          cooked
  
  *Look for this at a Chinese or a Korean Market.  No substitutes! 1.
  Cut the pork into small pieces. Mariate in soy sauce, rice wine,
  ginger, and garlic. Set aside. If using shrimp, shell, devein and
  salt lightly. Set
  
  aside. 2. In a wok, over high heat, stir fry the onion and zucchini.
  Depending on the size of the wok, you might have to do it in batches.
  Remove and set aside. 3. Heat the shortening or oil in the wok. The
  amount varies, depending upon the amount of the black bean paste, but
  don't be too stingy with the oil. Dump the paste in the wok, stirring
  quickly to avoid burning. Stir for approximately 2 -3 minutes. 4. Add
  the pork and stir fry till it is cooked, approximately 1 - 2 minutes.
  
  Add the vegetables and mix. 5. Add the chicken broth. Bringt to a
  boil. 6. Add the shrimp, if using, and mix. 7. Mix the corn starch
  and water. Add it to the wok and stir til thickened and bubbly.. 8.
  Serve immediately over cooked  noodles.
  
  




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Recipe ID 7524 (Apr 03, 2005)

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