Ma Yi Shang Shu Sichuan Noodles And Pork Recipes

Steps:

• Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
• Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
• Add pork and cook, breaking up meat, until browned, 5-7 minutes.
• Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
• Add paste, light soy, wine, and stock and bring to a boil.
• Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.

Steps:

• Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop.
• Scramble eggs and set aside.
• Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
• Add scrambled eggs.
• Add sesame oil and serve.
• To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water.
• To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.

Steps:

• Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
• Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
• Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
• Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
• Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
• Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
• Garnish with the remaining scallions and serve.