Peking Style Noodles With Bean Sauce & Mixed

---------- Recipe via Meal-Master (tm) v8.02

Title: PEKING STYLE NOODLES WITH BEAN SAUCE & MIXED
Categories: Main dish, Vegetarian, Vegan, Chinese
Yield: 2 servings

8 oz Noodles
-- (3-4 cups after cooking)
6 oz Plain pressed tofu
1/2 c Green soybeans
-- (frozen or fresh) -OR-
2 oz -Baby corn spears
1/2 c Bamboo shoot, diced finely
2 oz Cucumber
1 ts Garlic, minced
3 tb Chinese bean sauce; -OR-
4 tb -Dark miso
3 tb Vegetable oil
1 1/2 c Water
1 1/2 tb Soy sauce
1/2 ts Sugar
2 1/2 tb Cornstarch; dissolved in...
3 tb Water
1/2 ts Sesame oil

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

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