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
- Fry ground pork until white. Discard any grease. Then add wine, sugar, bean sauces and ginger and garlic mix. Mix well.
- Mix well. Then add broth. Cover 5 minutes then add scallions and cucumber. Mix well. Serve over noodles or broccoli stalks.