Monday Mark II

Monday, January 13th

Zhajian Mian

Traditional

>Cooked noodles 1 lb
>Stock 3/4 cups
>Brown Bean Sauce 2-3 tblsp
>Sugar 1 teasp
>Hoisin Sauce 2-3 tblsp
>Cooking Oil 2-3 tblsp
>Garlic, minced 1 tblsp
>Scallions, chopped 4 whole stalks
>Pork or Ground Beef 1/2 lb

Preparation

>Cook noodles, drain, then rinse under cold water
>Mix stock, brown bean sauce, hoisin sauce, sugar, and salt. Adjust seasoning to personal preference.
>Heat oil in wok over high flame and add scallions and garlic. Stir fry for 30 seconds then add pork/beef and stir fry until all pink is gone.
>Lower heat, add mixed sauce and simmer for 2-3 minutes.
>Put noodles in self serve bowls then add wok contents onto noodles and enjoy

Today our group worked like a well oiled machine and preformed with absolute proficiency aside from the noodle miscommunication. Thankfully another group had extra and was willing to give them to us. Having made the dish so quickly and easily I was worried that it would taste sub par but it was actually great! I was quite pleased with how sweet it turned out. In our recipe we used beef, when I make this again I will definitely use pork. This dish is a very old and traditional recipe that was originally only eaten at grand banquets but due to the recent surge in preservation of tradition as well as a booming economy this dish is now very popular. European countries have a dish call beef stragonof that is very similar to Zhajian Mian.