1 lb. coarsely ground pork
1 scallion chopped fine
3 tbl. ginger wine
4 tbl. Szechwan bean sauce
2 tbl. hoisin + 1 tbl. chili oil
1 tsp. sugar
2 tbl. ginger & garlic mix
1/2 young cucumber julienned or 2 kirkys
1 cup broth
  1. Fry ground pork until white. Discard any grease. Then add wine, sugar, bean sauces and ginger and garlic mix. Mix well.
  2. Mix well. Then add broth. Cover 5 minutes then add scallions and cucumber. Mix well. Serve over noodles or broccoli stalks.