While looking for the ingredients for "Hot Pot" most of which are searingly hot chilis and Sichaun peppercorns, I found the recipe for Dan Dan.
Since I had pork on hand that I thin sliced, and found an online source for Char Sui, the choice was an easy one.
I was introduced to Char Sui Sauce many years ago in Chicago's Chinatown.
It is a form of Chinese BBQ Sauce, pleasantly sweet, a little plummy...and spicy.
Back then, a three hour trip to Chinatown and a Chinese food market was the only method of acquiring this wonderful stuff...and I often did.
Now, everything you can think of, is as close as a credit card and mouse click.
Progress!
The pork is thinly sliced and stir fried in my wok...the cleaver makes easy work of this.
The Dan Dan noodles are steamed or boiled and drained.
Either method works well as they are substantial.
The Char Sui is thick at first, spooned from the jar directly into the stir fried meat and added noodles...but thins out and coats everything well as it is stirred
The aroma filling the house is amazing.
Served hot...it has a tiny bite...but is not the numbing tingle of many of Sichaun's dishes.
Delicious!!!
Next we will explore the Leshan Giant (seated) Buddha.
