Try this Zha Jiang Mien recipe, or contribute your own.
- Carbohydrate 1.94793333333333 g
- Cholesterol 0 mg
- Fat 0.0488 g
- Fiber 0.569333323637644 g
- Protein 0.1891 g
- Saturated Fat 0.00752333333333333 g
- Serving Size 1 1 ppl (104g)
- Sodium 17.387499999833 mg
- Sugar 1.37860000969569 g
- Trans Fat 0.01464 g
- Calories 8 calories
Step-by-step
- Add 3 tbsp of oil, heat up in a pan at medium heat to about 300F
- Add 1 cup of diced onion, about half of an onion
- Stir fry until it’s close to golden brown
- Add 1 ½ cup of ground pork, stir fry until it’s cooked
- Once the ground pork is cooked. Add in diced bean curd. stir fry for another 2 mins
- Add ½ cup of sweet bean sauce and 1 cup of water. Continue to stir
- Mix 1 tbsp of water and 1 tbsp of cornstarch in a bowl
- Once sauce boils, add cornstarch mixture and bring to boil again
Why does fermented bean sauce sometimes split into an oily slick upon reheating? Sweet bean sauce contains complex proteins and starches that undergo retrogradation when chilled, causing the emulsion to break if thermal energy is applied too aggressively. To prevent this separation during storage, cool the cooked mixture completely on the counter before transferring it to an airtight container. Frozen portions retain structural integrity for up to three months when maintained at minus eighteen degrees Celsius. Reheat thawed batches over gentle medium-low heat, whisking continuously to re-incorporate rendered fats back into the protein matrix.
Achieving Optimal Sauce Viscosity
Cornstarch requires a specific thermal threshold to gelatinize fully, expanding its amylose chains to trap free water molecules and coat the back of a spoon cleanly. Simmering the mixture ensures the raw starch taste disappears entirely while creating a glossy sheen that clings to wheat or rice noodles. Visual cues remain paramount when evaluating doneness; watch for large, glossy bubbles breaking the surface alongside a distinct deepening of the red-brown color.
- Stir continuously during the reduction phase to prevent scorching at the pan base.
- Whisk the cornstarch slurry thoroughly in cold water before introduction to avoid lump formation.
- Test thickness by drawing a finger across the back of a coated spoon to see if the line holds shape.
