Saturday, April 11, 2015

Ho Fun with Lap Cheong, Chinese Eggplant and Fermented Black Bean Sauce





     A Quick Tasty Rice Noodle Entrée!  
     Chinese Eggplant is fairly easy to find in most food markets.  Ho Fun is Chinese language for medium size ribbon shaped rice noodles.  Lap Cheong is Cantonese language for Sweet Dried Pork Sausage.  Fermented Black Bean Paste, Lap Cheong and Ribbon Rice Noodles can be found in Asian food markets.  
     Today's noodle house style recipe can be cooked in the same amount of time that it takes to boil the noodles.  The Chinese Dry Cured Sweet Sausage has a unique sweet Seven Spice flavor.

     Ho Fun with Lap Cheong, Chinese Eggplant and Fermented Black Bean Sauce:  
     This recipe yields 1 portion.
     Shocking the noodles in ice water and reheating them is not necessary for this recipe.
     Step 1:  Boil 1 portion of Ho Fun (medium size ribbon shaped rice noodles) in water over high heat.
     Step 2:  Heat a sauté pan or mini wok over medium/medium high heat.
     Add 2 tablespoons of vegetable oil.
     Add 2 cloves of minced garlic.
     Add 1 teaspoon of minced ginger.
     Sauté for a few seconds so the garlic and ginger become fragrant.
     Step 3:  Add 2 cups of large bite size pieces of Chinese Eggplant.
     Add 3 ounces of thin sliced Chinese Sweet Dry Cured Pork Sausage (Lap Cheong).
     Add 1/4 cup of diced mixed red bell pepper and yellow bell pepper.
     Add 1/4 cup of thin sliced onion.
     Add 1 bias sliced green onion.
     Sauté and stir fry the sausage and vegetables till they start to become tender.
     Step 4:  Add 1/2 cup of light vegetable broth.
     Add 1/4 teaspoon of pure sesame oil.
     Add 1 pinch of Chinese five spice powder.
     Add 1 tablespoon of fermented black bean paste, while stirring.  (Fermented black bean paste can be very salty, so taste it first then judge how much to add.)
     Step 5:  Reduce the temperature to medium low heat.
     Simmer till the sausage becomes soft and the eggplant is fully cooked.
     *Add a splash of water if the ingredients become dry.  There should only be a small amount of thin black bean sauce in the pan, when the ingredients finish cooking.  
     Step 6:  By now, the ribbon rice noodles should be fully cooked.
     Drain the water off of the cooked noodles.
     Place the rice noodles on a plate.
     Spoon the eggplant, sausage, vegetables and thin black bean sauce over the noodles.

     There is no substitute for the flavor of Chinese Sweet Dry Cured Pork Sausage.  This rice noodle entrée tastes great! 

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