8 oz noodles - (3-4 cups after cooking)
6 oz plain pressed tofu
1/2 cup green soybeans - (frozen or fresh), -or- baby corn spea
1/2 cup bamboo shoot, diced finely
2 oz cucumber
1 tsp garlic, minced
3 tbsp chinese bean sauce, -or- dark miso
3 tbsp vegetable oil
1 1/2 cup water
1 1/2 tbsp soy sauce
1/2 tsp sugar
2 1/2 tbsp cornstarch, dissolved in...
3 tbsp water
1/2 tsp sesame oil
A Recipe for
Peking Style Noodles With Bean Sauce & Mixed
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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This is a recipe for Peking Style Noodles With Bean Sauce & Mixed from the recipe cookbook of Recipes-to-go (Bean)
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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Food Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
If you are cooking the noodles first, drain them, remove to a bowl or
serving platter, and toss with 1/2 tablespoon sesame oil to prevent
sticking (do not rinse in cold water as this reduces flavor).
Crumble the pressed tofu coarsely to yield 1-1/2 cups.
Parboil green soybeans till almost tender yet still firm (10 minutes
for frozen). If using fresh baby corn spears, steam or parboil till
tender; if canned, rinse with boiling water. Rinse green soybeans or
corn in cold water and chop finely. You should have about 1/2 cup
baby corn.
It is not necessary to peel or seed the hothouse (English) or Oriental
cucumber. Regular cucumber should be pared and seeded, but leave a
few narrow strips of skin for color and texture. Julienne finely to
yield 1/2 cup.
If you are using miso, dissolve it in 1/4 cup warm water.
Put 3 tablespoons oil into a preheated pan over high. When the oil is
hot, reduce heat to medium-high. Add garlic and stir-fry a few
seconds to release aroma. Add pressed tofu and bean sauce or miso.
Stir-fry briefly to mix. Add 1-1/2 cups water, 1 tablepsoon soy
sauce, and 1/2 teaspoon sugar. Cook, stirring occasionally, until the
boil is reached. Gradually stir in cornstarch mixture and cook,
stirring, another minute or so until the consistency is like a light
gravy, not too thick. Test for salt, and add an extra tablespoon soy
sauce if needed. (at this point, if you like, you can heat noodles
and/or green soybeans, baby corn, and bamboo shoot by combining with
the sauce until just mixed.) Add 1/2 teaspoon sesame oil. Remove from
the stove. Pour sauce over noodles, and top with garnish in separate
arrangement (garnish with just the cucumber if you have added
soybeans or baby corn and bamboo shoot to the sauce). Toss before
serving.
* Source: The Fragrant Vegetable, by Martin Sidham * Typed for you by
Karen Mintzias
Serves: 2
Peking Style Noodles With Bean Sauce & Mixed Recipe brought to you by Recipes To-Go