This is one dish that seems to have a wide variance in the ingredients that goes into the sauce. Being an amatuer, I have chosen to stick to the most basic recipe. I personally think that it is good enough for a quick-fix. The only 2 changes I have made to the original recipe are - added in some dried mushrooms and as well as some corn-starch to thicken the sauce so that it won't be too runny.
My Mum-in-Law recently made this with hoisin sauce because she ran out of Peking Dip Sauce. The sauce was yummy!! I shall attempt that one of these days.
Ingredients:
- 4 teaspoon garlic/shallots (chopped)
- ½ cucumber (shredded)
- 500g minced pork
- 4 dried mushroom (soaked overnight and diced)
- 4 tablespoon Peking Dip Sauce (甜面酱)
- 2 teaspoon light soya sauce
- 2 tablespoon dark soya sauce
- 400g flat white noodles (either Shanghai noodles or La-Mien)
- 80ml water
- 3 teaspoon corn flour
Preparation:
- Cook the noodles, drain and leave aside.
- Remove core and seeds from the cucumber. Cut into thin strips.
- Mix the corn flour with 80ml of water
- Heat wok, add the oil.
- Add garlic/shallots and stir fry until slightly brown.
- Add the minced pork and stir fry till the pork is cooked.
- Add in the mushroom when the minced pork is 90% done.
- Add Peking Dip Sauce, light and dark soya sauce.
- Add in corn-starch and simmer for 2 to 3 minutes.
- Serve meat sauce over noodles
Number of Servings: 4
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