Zha Jiang Mian - 炸酱面

• 1/2 cup safflower oil
• 2 cups peeled and chopped fresh bamboo root
• 5 large cloves garlic, chopped
• 2 small onions, chopped
• 1/2 cup brown bean paste (made with soybeans)
• 1 pound ground pork
• 1 pound hand-pulled Chinese noodles
• 1 (10-ounce) package firm seasoned tofu, chopped
• 8 stalks asparagus, trimmed and chopped into 1/4-inch pieces
• Sambal oelek, for garnish (optional)
• 2 tablespoons chopped fresh cilantro, for garnish (optional)

1. 1.tring a large pot of water to a boil.
2. 2.teat 1 tablespoon safflower oil in a large wok over medium-high heat. Add the bamboo shoot and cook, stirring, until softened, about 1 minute. Remove from wok and set aside.
3. 3.tdd remaining safflower oil to wok. Add garlic and cook, stirring, until fragrant, about 1 minute. Add onion and continue to cook, stirring, until onions are soft, about 3 minutes.
4. 4.tarefully stir bean paste into wok until well combined. Add pork and cook, stirring, until no longer pink, about 5 minutes.
5. 5.teanwhile, add noodles to boiling water and cook for 30 seconds. Drain.
6. 6.ttir tofu into pork mixture and cook, stirring, for 2 minutes. Add asparagus and cook, stirring, until softened, about 2 minutes.
7. 7.tivide noodles evenly between 2 plates. Spoon pork mixture over noodles; garnish with Sambal oelek and cilantro, if desired, and serve immediately.

safflower oil, bamboo root, garlic, onions, brown bean paste, ground pork, noodles, stalks, sambal oelek, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/zha-jiang-mian-50033499 (may not work)