1/2 pound ground pork
1/4 pound raw shrimp – optional
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon chopped ginger
1 teaspoon chopped garlic
3 medium onions – chopped
2 medium zucchini – chopped
3/4 cup oyster, shiitake, or straw mushrooms – chopped
1 cup cha jang (black bean paste, not sauce. Look for this at a Chinese or a Korean Market – no substitutes!
1 cup chicken broth
1 tablespoon corn starch
1 tablespoon water
fresh chinese noodles – cooked
1. Marinate ground pork in soy sauce, rice wine, and ginger, and garlic. Set aside. If using shrimp, shell, devein and salt lightly. Set aside.
2. In a wok, over high heat, stir fry the onion and zucchini. Depending on the size of the wok, you might have to do it in batches. Remove and set aside.
3. Heat the shortening or oil in the wok. The amount varies, depending upon the amount of the black bean paste, but don’t be too stingy with the oil (about 1-2 tbs). Dump the paste in the wok, stirring quickly to avoid burning. Stir for approximately 2 -3 minutes.
4. Add the pork and stir fry till it is cooked, approximately 1 – 2 minutes. Add the vegetables and mix.
5. Add the chicken broth. Bring to a boil.
6. Add the shrimp, if using, and mix.
7. Mix the corn starch and water. Add it to the wok and stir until thickened and bubbly.
8. Serve immediately over cooked noodles and garnish with mung beans, shredded cucumber, or green onions if desired.