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Cha Jang Mein (noodles With Black Bean Sauce)
1/4 lb Pork
1/4 lb Raw shrimp; optional
1 tb Soy sauce
1 tb Rice wine
1 tb Chopped ginger
1 ts Chopped garlic
3 md Onions; chopped
2 md Zucchini; chopped
3/4 c Oyster, shiitake, or straw mushrooms; chopped
1 c Cha jang (black bean paste, not sauce!)*
Oil or shortening
1 c Chicken broth
1 tb Corn starch
1 tb Water
Fresh chinese noodles; cooked
*Look for this at a Chinese or a Korean Market. No substitutes!
1. Cut the pork into small pieces. Mariate in soy sauce, rice wine, ginger, and garlic. Set aside. If using shrimp, shell, devein and salt lightly. Set
aside. 2. In a wok, over high heat, stir fry the onion and zucchini. Depending on the size of the wok, you might have to do it in batches. Remove and set aside. 3. Heat the shortening or oil in the wok. The amount varies, depending upon the amount of the black bean paste, but don't be too stingy with the oil. Dump the paste in the wok, stirring quickly to avoid burning. Stir for approximately 2 -3 minutes. 4. Add the pork and stir fry till it is cooked, approximately 1 - 2 minutes.
Add the vegetables and mix. 5. Add the chicken broth. Bringt to a boil. 6. Add the shrimp, if using, and mix. 7. Mix the corn starch and water. Add it to the wok and stir til thickened and bubbly.. 8. Serve immediately over cooked noodles.
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