Beijing Noodles

andrewzimmern.com

Jim

1 lb ground pork

1 tbsp sesame oil

1 tbsp peanut oil

2 tsp cornstarch

3 tbsp brown sugar

¼ tsp white pepper, freshly ground

1 golf ball size piece of ginger, microplaned/grated

6 cloves of garlic, passed through a microplane/grater

12 shiitake mushrooms, sliced very thin

2 leeks, green tops and roots discarded, the rest halved lengthwise and sliced very thin

1 onion, minced

⅓ cup pickled mustard greens

2 carrots, grated on a box grater, larger holes

4 tbsp sweet wheat sauce

1 cup Shaoxing (rice wine, sake is a fine substitute)

6 tbsp ground bean paste, also called yellow bean paste or 4 tbsp Toban Djan, Lee Kum Kee makes both and is a fine brand for this

2 tbsp soy sauce

1 cup chicken broth

2 tbsp toasted Szechuan peppercorns, crushed

¼ cup Chinese salted black beans (fermented black beans), chopped

½ cup scallions, minced

¼ cup (each) julienne scallion, julienne cucumber and sliced radish, for garnish

Directions at andrewzimmern.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer