Saturday, April 10, 2010

The Kitchen is Open!

Our first day home after a trip usually means we will not be leaving the house.  The girls are reunited with their rooms and belongings and are hard pressed to be talked into another outing.  It also happens to be Masters weekend and piles of laundry loom, and so, what am I going to do about lunch?  
I decided to go with an old stand by.. Ja Jiang Mein, or as my kids call it, Chinese brown sauce noodles.  It's one of their favorite and often requested dishes.


1 lb ground pork
1 small onion, diced
2 garlic cloves minced
1 Tbsp hoisin sauce
2 Tbsp dark soy sauce
2 Tbsp cooking wine
3 cups water
2 green onions, chopped
1 Tbsp corn starch mixed with 2 Tbsp water  

In a wok or large pan over medium high heat, brown the ground pork then add the diced onion and garlic and stir fry until softened.  Then add in the hoisin, soy, wine and stir to combine.  Pour in the 3 cups of water and bring to a boil.  Cover and let simmer for about 10 minutes.  Uncover, add the green onions to combine.  Finish with the corn starch to thicken the sauce.  While the sauce is boiling, slowly pour in the corn starch mixture and stir constantly.  


For the noodles, I used dried Japanese Udon noodles.  It's what I had on hand and it worked out great.  The package said to boil for 10 minutes, but I only boiled for 7.  
Serve with sauce ladled on top.  I also like to add thinly sliced cucumbers, chopped cilantro, hot chili sauce and a little white vinegar.

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