Jajang Myun - Black Bean Sauce Noodles

Ingredients

1/4 pound chicken

1/4 pound raw shrimp -- optional

1 tablespoon soy sauce

1 tablespoon rice wine

1 tablespoon chopped ginger

1 teaspoon chopped garlic

3 medium onions -- chopped

2 medium zucchini -- chopped

3/4 cup oyster, shiitake, or straw mushrooms -- chopped

1 cup cha jang (black bean paste, not sauce!)*

oil or shortening

1 cup chicken broth

1 tablespoon corn starch

1 tablespoon waterfresh chinese noodles -- cooked

*Look for this at a Chinese or a Korean Market. No substitutes!

Method

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 onthe 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 uponthe 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 forapproximately 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 thickenedand bubbly.

8. Serve immediately over cooked noodles.

From The Baker.