1 no ingredients
Directions
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.
Recipe By : Lisa Oh (lisa_o@msn.com)
From: "Lisa Oh"
Servings: 8 servings
Cha Jang Mein (Noodles With Black Bean Sauce) Recipe brought to you by Recipe Ideas
Categories: Bean; Korean; Sauce; Vegetable
The History of Recipes
Written recipes as an idea can be tracked far back into the distant past, in fact as far into history as the Egyptians, and quite possibly further than that. However, sadly, these early cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient chefs made use of a wide range of spices, including a few that will be familiar to modern chefs like basil, rue and parsley. Continuing our culinary historical journey, there were some books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are not about the spicy food that is served today, but rather accounts of the types of food on the menues of the nobility of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like parsley and basil. These new herbs and spices prompted an increase in books on cooking, the majority of which still exist in private libraries. Over the succeeding few hundred years, the upper classes strove to serve up the best banquets, and because of this the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery books are greatly in demand due to higher levels of literacy, people having increased free time and having more money to spend. The TV revolution gave us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Cha Jang Mein (Noodles With Black Bean Sauce) recipe.
