《声音》启明星专刊 VOICES for Daystar Academy VOICES Fall/Winter Edition 2018 | Page 36
RECI CORNER
ZAJIANG MIAN
D
aystar kids love Zajiang Mian and claim it is
their favorite dish. This classic Beijing noodle
dish is easy to make in a large batch and keep
in your freezer for when you need a quick
fast meal. At Daystar, we use a very specific type of
soybean bean paste that is similar to a dark Japanese
miso. Zhajiang mian sauce usually has a thin layer
of oil on top. If you do not wish to have to have the
extra oil, simply omit the oil and use the rendered fat
from the pork. Because the sauce is salty and meant
to be used in small amounts, add a little of sauce
at a time to your noodles and stir them well before
adding more.
Materials and Equipment:
Makes 2 cups, about 16 servings
150g ground fatty pork
l10g/ 1 tablespoon soybean or vegetable oil
100g/1 cup chopped leeks (white and pale green
parts)
50g/ 3 tablespoons finely chopped garlic
30g/2 tablespoons peeled finely chopped ginger
1 star anise
1 bay leaf
300g/1 cup organic soybean paste (dark miso,
Daystar Academy Fall/Winter Edition 2018
preferably Hona Organic)
10g/ 1 tablespoon Shaoxing yellow rice wine
15g/1½ tablespoons sugar
225g/1 cup water
Chinese wheat noodles
Shredded cucumber
Processing:
Make Sauce: Heat oil in a large heavy pot over medium
heat. Add pork, bay leaf and star anise and cook until
pork is crisp and browned, stirring occasionally, about
10 minutes. Add leek, garlic and ginger and cook,
stirring, until fragrant about 10 minutes. Add bean
soybean paste, wine, sugar and water and gently
simmer, stirring occasionally, 2 hours.
To Serve: Cook noodles and drain, then rinse with
cool water and drain again. Divide noodles into bowls.
Stir sauce, then spoon about 1 tablespoon into each
bowl, and generously top with shredded cucumber.
Let each diner stir their noodles before eating. Serve
with additional sauce if desired.
Keep extra sauce chilled, covered, up to 2 weeks.
Zhajiang mian sauce keeps frozen up to 6 months.