created: 2007-10-21 22:00:05
This is my favorite summertime recipe. The preparation is a bit long but so worth it.
1 seedless cucumber sliced in thin strips 3 scallions chopped 4 cloves of garlic [crushed] 3 Tbs vegetable oil 1 lb lean ground pork 2 Tbs rice wine or dry sherry 2 Tbs worcestershire sauce 1 Tbs soya sauce 1 onion chopped 2 tsp brown sugar 1/3 cup chicken stock 12 oz of thin egg noodles Cut cucumber, scallions and garlic. Mix and set aside. Heat 2 Tbs of oil in skillet, add onions and pork until pork is done. Add wine, worcestershire sauce, soya sauce, sugar and chicken stock and bring to a boil. Reduce heat to medium and cook until liquid evaporates. Cook egg noodles in salt water, rinse and add the remaining oil and toss. On a large platter, arrange the noodles around the plate, creating a well in the center for the meat. Pour the cucumber mixture on top and serve. Yummy!