I made this really nice garlicky hoisin beef stir fry the other night, but I came over with the worst headache that I just couldn't take any photos and just wanted to get the dish cooked and then lie down. I will definitely make and picture it again though, cause it's a winner.
I saw this dish on this wonderful food blog and thought it looked really tasty and simple. While my photos are nowhere near as good as hers, the flavour was still delicious. Something to make on a night when you don't feel like cooking too much.
I used one of those papaya shredders, that you get from Thailand, to try and julienne the carrots and cucumber, but it didn't quite work out that well. I think I will use my mandolin next time.
Grated Ginger and Garlic
The Sweet Bean sauce, which took me ages to find (I still don't know if this is the right one to use, but it worked very well)
My attempt at grating...
The minced pork getting ready for frying
Ready to eat!
You must try this dish. It doesn't look like anything special, but you will be pleasantly surprised!
Shanghai Noodles - Adapted from Almost Bordain
500 g Shanghai noodle
2 tbsp sweet bean paste (more if you prefer stronger taste)
500 g minced pork
1 tbsp oil
1 tsp sugar
1/2 tsp grated ginger
1 tsp minced garlic
1 tsp dark sauce sauce
1/2 cup water
1 carrot, thinly shredded
1 cucumber, thinly shredded
1. Heat a wok or frying pan with oil. Add pork mince and stir fry until brown. Add ginger and garlic and stir fry together with the pork mince until fragrant.
2. Add sweet bean sauce, dark soy sauce and mix until combined.
3. Add 1/2 cup of water, bring to a boil and then lower heat to a slow simmer until sauce is thicken. Add sugar to taste.
4. Cook the noodle according to packet instructions. Drain and put into four individual serving bowls.
5. Divide pork mince into 4 equal portions and pour on the noodle.
6. Sprinkle with chopped spring onions and garnish with shredded carrots and cucumber.