ZHA JIANG MIAN (炸酱面)
Pork cubes cooked in a salty, fragrant sauce, then served with noodles and various vegetables, Zha Jiang Mian is a signature Beijing dish full of flavour and freshness.
Provided by Wei Guo
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- In a bowl, dilute dry yellow soybean paste and sweet bean sauce (or hoisin sauce) with water. Set aside.
- Heat up oil in a wok over medium-high heat. Add star anise, spring onion (the green part) and ginger. Leave to sizzle until fragrant. Stir in pork and rice wine. Cook until the pork becomes pale.
- Pour in the diluted sauce. Bring it to a boil then leave to simmer for 20 minutes.
- Then boil on full heat to thicken the sauce to the desired consistency. Stir in the white part of the scallions.
- Blanch beansprouts and green soybeans in boiling water (cucumber and radish are served raw). Take them out then drain.
- In the same pot, cook noodles. Drain and rinse under cold water for a few seconds.
- Place the noodles in 4 serving bowls. Top with the sauce and vegetables.
Nutrition Facts : ServingSize 1 serving, Calories 618 kcal
ZHA JIANG MIAN MEATLESS CHINESE SPAGHETTI
Provided by Ming Tsai
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Heat a large high-sided saute pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic, ginger, beans and onion and saute, stirring, until the vegetables are soft, about 5 minutes. Add the hoisin sauce and cook, stirring, to remove any raw taste, about 2 minutes. Add the stock and wine and bring to a simmer. Add the beef substitute and reduce the heat to low. Simmer until the mixture has a sauce-like consistency, stirring occasionally, 30 to 45 minutes. Season with salt and pepper.
- Add the noodles to the boiling water and cook until al dente, about 5 minutes for fresh or 10 to 15 minutes for dried. Drain well and divide among serving bowls. Ladle on the sauce, then top with the cucumbers, carrots and sprouts and serve.
BEIJING-STYLE MEAT SAUCE & NOODLES (ZHA JIANG MIAN)
A combination of hoisin, molasses and soy sauce subs for traditional sweet bean sauce. America's Test Kitchen.
Provided by gailanng
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl.
- Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.
- Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook.
- Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.
- Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.
Nutrition Facts : Calories 613.3, Fat 35.1, SaturatedFat 6.9, Cholesterol 27.5, Sodium 1882.1, Carbohydrate 60.2, Fiber 5.7, Sugar 7.9, Protein 18.2
1-HOUR NOODLES (ZHA JIANG MIAN) RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, fresh ginger, shallot, ground pork, soy bean paste, sweet bean sauce, dark soy sauce, cornstarch slurry, large egg, fresh noodles, persian cucumber, fresh cilantro leaves
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
- Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
- Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
- Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
- Cook the noodles according to the package instructions, then drain.
- Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
- Enjoy!
Nutrition Facts : Calories 1440 calories, Carbohydrate 161 grams, Fat 69 grams, Fiber 8 grams, Protein 44 grams, Sugar 10 grams
ZHA JIANG MEIN - CHINESE NOODLES WITH PORK AND BEAN SAUCE
I've adapted this recipe from one found on another website. The meat sauce is sweet, salty, and savory with tender pork and fresh, crunchy vegetables. If at all possible, use fresh noodles instead of dried it makes a huge difference. If you like a spicier dish, try making a batch of my Vietnamese sate chile sauce and adding a few tablespoons at the very end of the cooking.
Provided by Coffeedragon
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet or wok over medium-high heat; cook and stir scallions, 1 to 2 minutes. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes.
- Mix hoisin sauce, beer, ground bean sauce, and sugar into pork mixture. Reduce heat to medium and simmer until sauce is thickened, about 5 minutes. Add bok choy and stir to incorporate. Reduce heat to medium-low and cook until bok choy is tender, about 5 minutes more.
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain and transfer to a bowl.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add mung beans, cover, and steam until tender, 2 to 4 minutes.
- Serve sauce over noodles and top with cucumber, carrots, and bean sprouts.
Nutrition Facts : Calories 868.3 calories, Carbohydrate 118.9 g, Cholesterol 50.3 mg, Fat 24.7 g, Fiber 15.9 g, Protein 40.9 g, SaturatedFat 6 g, Sodium 1827.3 mg, Sugar 22 g
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