TSINGTAO chinese style bolognese

UTsingtao chinese style bolognese
Update your traditional spag bol with this delicious Chinese style Bolognese recipe by top chef Jeremy Pang.
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UTsingtao chinese style bolognese
Update your traditional spag bol with this delicious Chinese style Bolognese recipe by top chef Jeremy Pang.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
  • 500 g minced pork approx 10% fat
  • 150 g oyster mushrooms, roughly torn apart
  • 4 spring onions, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 tbsp Vegetable oil
  • 1/2 red pepper, roughly diced
  • 200 g dried egg noodles 2-3 nests of noodles
  • 2 tsp Cornflour
  • 2 tbsp coriander, chopped
  • 1 tsp seasame oil
The Sauce
  • 1 tsp chilli bean sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp tomato paste
  • 1 tsp brown sugar
  • 200 ml Tsingtao Beer
  • 200 ml chicken stock
  • 1/4 tsp Salt
Instructions
Preparation
  1. Finely chop the spring onions and garlic.
  2. Roughly tear apart the oyster mushrooms and then chop the red pepper in small rough dices.
  3. In a small mixing bowl, combine ‘The Sauce’ ingredients and set aside.
  4. Soak the egg noodles in hot water for 3-5 minutes.
  5. Once the noodles have separated, drain the water and place them on a clean tea towel in a tray to dry out and keep separate.
Cooking
  1. Heat 1 tablespoon of vegetable oil over high heat until smoking hot. Add the spring onions & garlic, and then the pork mince and stir fry, whilst chopping through the meat to separate well for a minute until browned and cooked through.
  2. Add the red peppers and the mushrooms and continue stir frying on a high heat for a further minute.
  3. Next, pour in the sauce, cooking the entire mixture over medium heat, folding occasionally, for approx. 10 minutes or until well combined.
  4. Separately, mix 2 tsp cornflour with a couple of teaspoons of water to create a paste, and add to the meat, stirring until sauce has thickened and reached a velvety texture.
Serving
  1. Ladle the sauce on top of the noodles and garnish with the remaining chopped spring onion and coriander.
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