Fast Spicy Meat Sauce for Noodles

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.

Here goes!

Hoisin sauce, Sherry, soy and sriracha sauce.

Hoisin sauce, Sherry, soy and sriracha sauce.

Green onions, garlic, ginger and rice stick noodles.

Green onions, garlic, ginger and rice stick noodles.

Chopping, mincing and grating all done.

Chopping, mincing and grating all done.

Sriracha, soy, sherry, hoisin sauce, salt and sugar.

Sriracha, soy, sherry, hoisin sauce, salt and sugar.

Green onions, garlic and ginger get cooking.

Green onions, garlic and ginger get cooking.

Add the ground pork.

Add the ground pork.

Served over rice noodles.

Fast Spicy Meat Sauce, served over noodles.

Fast Spicy Meat Sauce, served over noodles.

From the wonderful book Ken Hom’s Quick and Easy Chinese Cooking by Ken Hom.

Fast Spicy Meat Sauce for Noodles

Ingredients

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

Method

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.

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