Tuesday, May 24, 2011

Dan Dan Mian

A funny thing happened this past week ... I actually managed to get quite a bit of cooking in and then I posted none of it because I was too busy to find the time to post. Please excuse the massive catch-up and lack of detailed comments. This recipe falls into the simple, but tasty category. Nothing fancy, nothing amazing, but it comes together easily and is satisfying.

One year ago: Spring Time Risotto

Dan Dan Mian (from Closet Cooking)

450g ground pork
1 tablespoon soy sauce
1 teaspoon oil
1 onion (chopped)
3 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
2 tablespoons peanut butter
2 tablespoons soy sauce (I used 1 tbsp dark and 1 tbsp light)
1 tablespoon chili oil
2 tablespoon chili sauce (or to taste, I used sriracha)
1 teaspoon sesame oil
1 tablespoon Sichuan peppercorns (toasted & ground)
1 cup chicken stock
450g noodles
1 handful peanuts (chopped, optional)
1 green onion (chopped, optional)

1. Mix the pork and 1 tbsp soy sauce.
2. Brown the pork in a large pan and set aside.
3. Heat the oil in the same pan.
4. Add the onions and saute until tender, about 5-7 minutes.
5. Add the garlic and ginger and saute until fragrant, about 1 minute.
6. Add the peanut butter, soy sauce, chili oil, chili sauce, sesame oil, Sichuan peppercorns and chicken stock and simmer for 5-7 minutes.
7. Add the pork and remove from the heat.
8. Place some noodles on a plate and pour some of the pork sauce onto them.
9. Garnish with peanuts and green onions.

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