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Dan Dan Noodles Sichuan Style

Regional Foods

Dan Dan Noodles Sichuan Style
½ pound uncooked sweet potato noodles, cooked until soft, then drained and mixed with two tablespoons of sesame oil, then set aside
1 Tablespoon vegetable oil
½ pond ground pork
3 cloves fresh garlic, peeled and minced
5 baby bok cai, boiled for one minute, drained, then cut in half the long way
1 Tablespoon sesame paste mixed with an equal amount of cold tea
1 Tablespoon Chinese rice wine
1 teaspoon ground Sichuan peppercorns
2 teaspoons rice vinegar
1 Tablespoon dark soy sauce
1. Stir hot noodles and sesame oil and put them in a pre-heated hot wok or a fry pan. Add the vegetable oil and the garlic and stir-fry for one minute before adding the pork, and now stir-frying this another minute or until the pork is no longer pink.
2. Put the bok cai in boiling water and blanch for one minute, Drain and put them around a platter.
3. In a small pot, put the sesame paste, tea, peppercorns, rice wine, rice vinegar, and soy sauce and bring to the boil. Add the pork mixture and put this in the center of a serving platter and pour the sauce over the meat and vegetables. Then serve.

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