Jia Jiang Mian

• 1/2 lb. ground pork
• 1/3 cup Szechuan Preserved Vegetable Ja Chai, diced
• 2 wedge garlic, diced
• 1 tablespoon ginger, diced
• 2 stalks green onions, chopped
• 1/3 cup tien mian jiang
• 1/3 cup tou pan jiang , bean sauce
• 1/3 cup yuan tou jiang, Yeo's brand
• 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine
• 1 piece anise
• 1/4 cup peanut oil
• Shanghai Style Yang Chun Noodles
• garnish
• 1 cucumber
• 2 piece five spice tofu

1. 1. Sauce
2. - Heat up wok, put in oil, when smoking, put in all the sauces, and stir fry for 3 minutes
3. - add garlic, ginger, pork, Szechuan vegetable, anise, stir fry until pork changes color
4. - add soy sauce and wine, stir fry until fragrant
5. - put in spring onion, 1 tablespoon sesame oil, scoop into serving bowl
6. 2. Garnish - put five spice tofu into boiling water, let it simmer 5 minutes, dry and cool and slice thin like cucumber
7. - slice thin cucumber julienne
8. 3. Follow package directions to boil noodles, do not overcook
9. 4. put noodle in large bowl, put in garnish and three tablespoon sauce per bowl of noodles
10. 5. eat with kimchee and/or pickled shiang chun

ground pork, szechuan preserved vegetable ja, garlic, ginger, stalks green onions, mian jiang, bean sauce, jiang, soy sauce, shaoxing wine, anise, ubc, noodles, cucumber, five spice tofu

Taken from www.epicurious.com/recipes/member/views/jia-jiang-mian-50187154 (may not work)