Monday, January 31, 2011

Za Jiang Mein

I found this recipe months back on FoodMayhem, and I instantly knew I would be making it very soon. Ground pork and sweet bean sauce? I'm all over it.

I loved the way it turned out, but I'm not sure I prepared it correctly, as it ended up being so salty that my lips were burning and my hands swelled up. I think next time I might have to water down the bean sauce so that I can still wear my wedding ring after dinner, but this was definitely a tasty addition to the weekly menu.

Za Jiang Mein
(from FoodMayhem)

1/4 cup vegetable oil
2 scallions, chopped
1 pound ground pork
1 (6oz) can sweet bean sauce
1/2 cup water
3 1/2 tablespoons ground bean sauce
1 1/2 tablespoons sugar
serve with noodles

1. Heat oil in a large deep pan or wok on medium high heat. Saute scallions until lightly golden.

2. Add pork and break up lumps with a spatula as you stir until all has turned evenly brown and no pink is left.

3. Add sweet bean sauce, water, ground bean sauce, and sugar. Stir occasionally as you let sauce cook down to desired consistency, about 5 minutes. It should be pretty thick and viscous. Serve with noodles.


  1. So glad you were able to get the bean sauces! Different brands may vary in saltiness but also, it is a salty sauce. It's intended in small amount on the noodles. Just put half as much sauce.

  2. Thanks, Jessica, I'll try just that, but of course, we absolutely LOVED this dish. Thanks again!