500 cl peanut oil, 500 gr minced pork, 3 tbsp finely chopped fresh
ginger, ½ tbsp ground white pepper,
½ tbsp fivespices, 4 tbsp soy sauce
(less salt), 4 tbsp hoisin, 2 tsp ve-tsin (omit for children).
Heat oil in a deep frying pan to 180 degrees. Loosen minced meat well with fork and fry completely until it starts to color lightly. Fry ginger
5 min. Turn off heat and add pepper, fivespices, soy sauce and hoisin. Stir well and set aside in a warm place.
2 tbsp tahini (sesame paste), 4 tbsp soy sauce, 4 tbsp sugar, 1 tsp ficespices,
2 tsp ground Sichuan pepper,
4 tbsp chili oil (sharp, be careful with
children!), 2 crushed garlic cloves,
8 tbsp noodles cooking liquid.
Mix everything and divide between 4 large bowls.
Noodles & vegetables
500 gr noodles, 300 gr green vegetables: paksoy, bok choy, choy sum, spinach, etc., 2 chopped spring onion stems, 4 tbsp roughly chopped roasted peanuts, 4 tbsp sui mi ya cai (pickled mustard cabbage).
Cook noodles according to packaging (keep cooking liquid) and cook vegetables al dente. Get bowls of sauce and divide noodles, ground beef and vegetables. Mix very gently and garnish with spring onion, peanuts and cabbage.
Weekly everything about lifestyle, travel, culinary and living.
Invalid email address. Please fill in again.