《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.