Ja Jiang Mien Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Garlic
Potato
Zucchini
Onion
Pork, beef, chicken or shrimp, one pound
Cooking oil
Pepper
Ground black bean paste
Corn starch
Noodles (spaghetti noodles work fine)
Cucumber
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Directions: |
Directions:Chop potato, zucchini, onion into small pieces, about half-inch cubes. Chop meat into similar size cubes (unless it's shrimp, which you should leave whole). Stir-fry veggies and meat in cooking oil in wok or fry pan over high heat, stirring constantly. Add black pepper.
Once meat is cooked, remove veggies and meat from fry pan and put aside. Add more cooking oil to fry pan. Add black bean paste, stir fry for a couple of minutes. And then you put back the cooked veggies and meat and cook for a minute or so to coat the veggies and meat with black bean paste. Add enough water to cover by 1/2 inch. Cook over medium heat for 10 minutes.
Sauce will be watery. Take a tablespoon of cornstarch (mixed in a little water) to thicken to consistency of watery spaghetti sauce. Cook noodles. Serve over cooked noodles. Garnish with lots of julienned cucumber. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: Ja Jiang Mien is the origin of Italian spaghetti, what Marco Polo found in China! Black bean paste is not the same thing as black bean sauce, the condiment you sometimes see at Chinese restaurants. You can find black bean paste at Chinese or Korean groceries. You don't need salt in this dish; the paste is salty enough.
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