Recipe-Zha Jiang Mian

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by rickbern, Jan 22, 2020.

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  1. Jan 22, 2020 #1

    rickbern

    rickbern

    rickbern

    Supporting Member

    Joined:
    Feb 28, 2015
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    Location:
    Brooklyn NY
    Been two discussions going on, one about Ragu and one about a recipe forum. Thought I'd take a stab at combining the two.


    I've been a devotee of Bolognese style ragu for a long time, but recently, I've been throwing tomatoes under the bus in favor of a Beijing style of meat sauce, Zha Jiang Mian.

    The recipe I've been using is from Woks of Life. I will post only the link to respect copyright rules:

    https://thewoksoflife.com/beijing-fried-sauce-noodles-zha-jiang-mian/

    I've been following the recipe pretty faithfully except I'm using dried porcini in addition to shitakes and serving it on top of fresh tagliatelle instead of Chinese noodles.

    I've been using these two sauces in about the proportion they call for.
    sauces.jpg

    My Chinese friends seem to think this is a pretty complicated dish, and I don't understand why.

    Couple of questions...

    What are the traditional kind of noodles to use?
    Any more topping ideas?
    Do all recipes have to use the two separate bean sauces or is this specific to the one I happened across.
     
    Last edited: Jan 22, 2020
  2. Jan 23, 2020 #2

    rickbern

    rickbern

    rickbern

    Supporting Member

    Joined:
    Feb 28, 2015
    Messages:
    303
    Location:
    Brooklyn NY
    Had some non meat eaters tonight, started the recipe after the step where you sauté the pork, in effect it’s a mushroom Ragu with bean sauce instead of tomato sauce. Served it on a dry pasta called vesuvio, looks like little turbans. It was a damn fine vegan pasta
     

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