Ja Ja Mein Sauce
Here's da recipe to my Ja Ja Mein sauce.
To make enough to last forever:
INGREDIENTS
2 cans of Szchewan brand sweet bean sauce
1 large bell pepper (preferably green, otherwise, get red... yellow and orange tend to be a little sweet for the sauce, but it's not bad)
2 pieces (or more or less as you like) of black dried tofu
(they're usually sold in packs of 4-8 pieces)
Several shallots
About a cup (or as much/as little as you like) of frozen lima beans
0.5 - 1lbs (more or less as you like) of ground pork.
rice wine
garlic salt
sugar
soy sauce
PREP WORK
Marinate the ground pork with some rice wine, garlic salt, sugar and soy sauce.
Dice up the bell pepper and dried tofu to about the size of a lima bean.
Chop up the shallots into fine shreds.
DIRECTIONS
~Heat up some vegetable oil in a wok (or a comparable western pan that can be used for stirr-frying and sauce making).
~When the oil is hot, throw in about a fifth of the shallot you've prepared, stir it around for a few secs, then throw in the ground pork.
~When the ground pork is more or less cooked, dump in the bell pepper, tofu and lima beans, add some salt and soy sauce. Stir for a minute or two, then dish everything out. (Leave it cooking for longer, with lowered heat, if you like your bellpepper softer).
~Heat up a more oil in the now empty wok.
~When the oil is hot, throw in the rest of the shallot, stir it around for a a few seconds before emptying the two cans of sweet been sauce into the wok. Stir quickly to keep the sauce from burning!
~Use about a third to half a can of soy sauce to rinse out the bean paste that clung to the cans (also serves to thin out the paste so it's not as thick). Usually, a maximum of half a can of soy sauce will make the perfect consistency with this brand of bean paste, but if you still think it's too thick, dilute with more soy sauce. (Ideally, you don't want to add water into the jaja mein sauce, but if the thought of using MORE soy sauce disturbs you, you can add water...)
~When the sauce starts to bubble (you won't have to wait long), dump in the ground pork/bellpepper stir-fry from earlier. Stir and mix thoroughly with the sauce, turn off the stove, and your done!
Now cook up some noodles and enjoy.... FOREVER!
To make enough to last forever:
INGREDIENTS
2 cans of Szchewan brand sweet bean sauce
1 large bell pepper (preferably green, otherwise, get red... yellow and orange tend to be a little sweet for the sauce, but it's not bad)
2 pieces (or more or less as you like) of black dried tofu
(they're usually sold in packs of 4-8 pieces)
Several shallots
About a cup (or as much/as little as you like) of frozen lima beans
0.5 - 1lbs (more or less as you like) of ground pork.
rice wine
garlic salt
sugar
soy sauce
PREP WORK
Marinate the ground pork with some rice wine, garlic salt, sugar and soy sauce.
Dice up the bell pepper and dried tofu to about the size of a lima bean.
Chop up the shallots into fine shreds.
DIRECTIONS
~Heat up some vegetable oil in a wok (or a comparable western pan that can be used for stirr-frying and sauce making).
~When the oil is hot, throw in about a fifth of the shallot you've prepared, stir it around for a few secs, then throw in the ground pork.
~When the ground pork is more or less cooked, dump in the bell pepper, tofu and lima beans, add some salt and soy sauce. Stir for a minute or two, then dish everything out. (Leave it cooking for longer, with lowered heat, if you like your bellpepper softer).
~Heat up a more oil in the now empty wok.
~When the oil is hot, throw in the rest of the shallot, stir it around for a a few seconds before emptying the two cans of sweet been sauce into the wok. Stir quickly to keep the sauce from burning!
~Use about a third to half a can of soy sauce to rinse out the bean paste that clung to the cans (also serves to thin out the paste so it's not as thick). Usually, a maximum of half a can of soy sauce will make the perfect consistency with this brand of bean paste, but if you still think it's too thick, dilute with more soy sauce. (Ideally, you don't want to add water into the jaja mein sauce, but if the thought of using MORE soy sauce disturbs you, you can add water...)
~When the sauce starts to bubble (you won't have to wait long), dump in the ground pork/bellpepper stir-fry from earlier. Stir and mix thoroughly with the sauce, turn off the stove, and your done!
Now cook up some noodles and enjoy.... FOREVER!