Ingredients
- 1 tablespoon peanut oil
- 4 tablespoon sichuanese ya cai (preserved vegetables. look for preserved mustard leaves)
- 3 tablespoon scallions, green parts only
- 1/2 tablespoon dark soy sauce
- 2 tablespoon - 3 tablespoon chili oil or to taste
- 1 1/2 tablespoon chinkiang vinegar (or black chinese vinegar)
- 1/2 tablespoon - 1 tablespoon sichuan peppercorns
- 1 tablespoon peanut oil
- 4 tablespoon sichuanese ya cai (preserved vegetables. look for preserved mustard leaves)
- 3 tablespoon scallions, green parts only
- 1/2 tablespoon dark soy sauce
- 2 tablespoon - 3 tablespoon chili oil or to taste
- 1 1/2 tablespoon chinkiang vinegar (or black chinese vinegar)
- 1/2 tablespoon - 1 tablespoon sichuan peppercorns
- 4 ounce ground pork
- 1 teaspoon shaoxing rice wine (or medium dry sherry)
- 2 teaspoon teaspooon light soy sauce
Preparation
Baking Directions:
Heat 1 tablespoon of peanut oil in wok over high flame.
Add the ya cai and stir-fry for about 20 seconds, until it is fragrant.
Set aside.
Add another tablespoon of oil to wok and reheat, then add the pork and stir-fry.
As the meat separates, splash in the wine.
Add the soy sauce and salt to taste, and continue to stir-fry until the meat is well-cooked but not too dry.
Remove from the wok and set aside.
Finely slice the scallions.
Put stir-fried yacai and other sauce ingredients into a serving bowl and mix.
Cook noodles according to the instructions on the package.
Then drain and add them to the sauce.
Sprinkle with the pork and serve immediately.
Serving Directions:
If serving from a big bowl, mix sauce and noodles and meat until evenly distributed.
Otherwise, assemble each portion in individual serving bowls and allow people to mix their own