Ken Hom was the cook who gave me my start in Chinese cooking. His show, Ken Hom’s Chinese Cookery, opened a whole new world of taste to me just as Madhur Jaffrey’s Indian Cookery did. I’d eaten Chinese food before, but the idea of cooking something so exotic was somewhat daunting. Ken Hom made it look so easy and explained the techniques and ingredients in way that made me want to give his recipes a try.
This recipe is from one of his later books. It’s fast and as spicy as you want it to be. Another super no-fuss recipe to whip up after work, with some steamed bok choy or asparagus.
Served over rice noodles.
From the wonderful book Ken Hom’s Quick and Easy Chinese Cooking by Ken Hom.
Fast Spicy Meat Sauce for Noodles
1-1/2 Tbsp. oil
2 Tbsp. coarsely chopped garlic
3 Tbsp. coarsely chopped green onions
2 Tbsp. coarsely chopped fresh peeled ginger
1 pound ground pork
1 Tbsp. chili bean paste
1 Tbsp. dark soy sauce
2 Tbsp. rice wine or dry sherry
2 Tbsp. hoisin sauce
1 tsp. salt
2 tsp. sugar
Heat a wok or large skillet, then add the oil. Add the garlic, spring onions and ginger and stir fry for 1 minute. Then add the pork and stir-fry for 2 minutes. Add the chili bean paste, soy sauce, rice wine, hoisin sauce, salt and sugar and continue to cook for another 5 minutes. Serve with noodles or over rice.