Chinese garlic sauce recipe

How to Prepare / Make / Cook - ? Chinese garlic sauce recipe

I have found that people who are not adept with chopsticks find soup noodles difficult to eat. The noodles slip off a spoon and a fork won’t pick up the soup! Chopsticks and a Chinese porcelain spoon are really the best and most efficient tools for eating soup noodles.

½ pound Chinese dried noodles or thin spaghetti
½ pound lean pork, shredded, about 1 cup (page 44)
2 teaspoons cornstarch
2 teaspoons dry sherry
2 teaspoons light soy sauce
2 tablespoons canola, corn, or peanut oil
2 slices unpeeled gingerroot, 1 x 1/8 inch each
½ cup shredded Szechuan vegetable, rinsed and drained
4 ½ cups Chinese chicken broth (page 64) plus 1 ¼ teaspoons salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 4 ½ cups
1 teaspoon sesame seed oil

1. Cook the noodles in a large amount of boiling water until a little more tender than al dente. Stir a few times to prevent sticking. Be careful not to overcook. Drain in a colander and rinse thoroughly in cold water. Set aside.
2. Place the pork in a small bowl. Add the cornstarch, sherry, and soy sauce and stir together until well mixed. Set aside.

3. Pour the oil into a wok or stir-fry pan and place the pan over medium high heat. Add the gingerroot and stir around the pan until the gingerroot begins to sizzle. Stir up the pork again, pour it into the pan, and cook for 1 minute, and cook for 1 minute, stirring constantly. Add the Szechuan vegetable and stir for 1 minute, or until the pork has changed color and is cooked through.

4. Add the chicken broth. Bring to a boil and stir in the sesame seed oil. Discard the gingerroot. Taste and adjust the seasoning, adding more salt if desired.

5. When ready to serve, add the cooked noodles and let the soup return to a boil. Remove from the heat and divide noodles, soup, pork, and vegetable among individual bowls. Serve immediately.

Variation Add 2 cups shredded Chinese cabbage (celery cabbage, bok choy, or napa) when adding the Szechuan vegetable in step3. Stir until cabbage is wilted. Add the chicken broth and proceed as directed.