recipes@decwrl.UUCP (02/27/87)
CHINESE-SPAGH(M) USENET Cookbook CHINESE-SPAGH(M)
CHINESE SPAGHETTI
CHINESE-SPAGH - The original Chinese spaghetti
This recipe is an interesting variation from the usual res-
taraunt chinese food. When I learned this dish, I realized
that this was the origin of the Italian pasta dishes. It
still serves as a reminder that there is a huge variety of
Northern Chinese dishes that use wheat-based starches
instead of rice.
INGREDIENTS (serves 6-8)
1/2 lb bean sprouts
2 Tbsp peas (fresh or frozen) per person
1 cucumber
3 eggs
1/2 cup green onions, chopped
1 cup Chinese noodles (or linguine) per person.
1 lb lean pork or beef, chopped into small pieces
1 tsp crushed ginger
1 Tbsp green onion finely chopped
1/2 cup chicken broth
5 Tbsp sweet bean sauce or hoisin sauce
3 Tbsp soy sauce
1 Tbsp Chinese rice wine
1 1/2 tsp sugar (omit if hoisin sauce was used)
1/2 tsp MSG
1 Tbsp sesame seed oil
PROCEDURE (SAUCE)
To prepare the meat sauce:
(1) Heat 3 Tbsp oil in wok, brown the ginger and green
onion, then add meat and brown together.
(2) Mix together the bean (or hoisin) and soy sauces,
add this mixture to the meat, and stir fry
briefly. Then add rice wine, sugar, MSG, and
sesame oil.
(3) Add the chicken broth and simmer for about 3
minutes, until the sauce becomes thick and shiny.
Put mixture in a serving bowl and set aside.
PROCEDURE (GARNISHES)
(1) Boil bean sprouts for 1 minute, drain, and put in
serving bowl.
(2) Warm peas and put in a serving bowl.
(3) Cut cucumber into very fine strips, or grate.
Place in serving bowl.
(4) Scramble eggs, fry into very thin pancakes, and
cut into thin strips.
PROCEDURE (TO SERVE)
(1) Cook noodles in boiling water for 3 minutes;
drain. If you are preparing this dish ahead,
rinse with cold water, drain, and add 1 Tbsp
sesame seed oil and mix well.
(2) Serve about hot or cold noodles in a bowl, then
add the garnishes and meat sauce to taste.
NOTES
This dish can be prepared a day ahead and served cold. The
selection of vegetables in the garnish is pretty arbitrary.
All kinds of vegetable combinations are good. The only rule
is that they should all be cut into thin strips.
RATING
Difficulty: easy to moderate. Time: 1-2 hours (lots of
preparation, little cooking). Precision: Measure the sauce
ingredients.
CONTRIBUTOR
Rob Horn
Infinet, North Andover, Massachusetts, USA
{decvax, seismo!harvard}!wanginst!infinet!rhorn