Ingredients
7 oz Mung bean noodles
7 oz lean minced pork
4 tbsp soy sauce
1 tbsp rice wine
2 tbsp spicy bean paste
1 tsp cornstarch
1 tbsp vegetable oil
3 scallions
1/2 cup chicken stock
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dwarf Meyer lemon tree — sweet lemons year-round indoors
Record your recipes and experiments — organized cooking journal
Grow your own Sichuan peppercorns — numbing, aromatic, fresh
Italian pasta organized by shape — which sauce belongs with which pasta
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Add soy sauce, rice wine, spicy bean paste, and corn flour to a bowl. Mix in pork and marinate for 30 minutes. Soak noodles in hot water for 20 minutes, then drain. Chop scallions into small pieces Heat wok, and add oil. Cook pork mixture over a high heat for 2 minutes, stirring occasionally. Add scallions and cook for 1 minute more. Add chicken stock, bring to a boil. Reduce heat and cook for a further 2 or 3 minutes, stirring well. Add noodles to wok. Stir until noodles and sauce are blended well together and most of the liquid has been absorbed.