Mixed Vegetable Zhajiang Noodles

Mixed Vegetable Zhajiang Noodles

　　【Ingredients】 50g each of bamboo shoots, shiitake mushrooms, soaked dried bean curd sticks, fried bean curd, pressed tofu, fried gluten, cucumber, fresh mushrooms, 2 eggs, 50g broad bean paste

　　 【Seasonings】 100g Sichuan peppercorn oil, chopped scallions, minced ginger, sliced garlic, a pinch each of salt, MSG, cornstarch slurry, and sesame oil

　　 【Method】 ① Dice the bamboo shoots, shiitake mushrooms, fresh mushrooms, dried bean curd sticks, pressed tofu, fried gluten, and cucumber into small matchstick-sized pieces. Lightly beat the eggs, add a pinch of MSG, stir-fry in oil until cooked, then break them apart (or cut into small cubes).

　　 ② Heat peanut oil in a wok. Once hot, stir-fry the broad bean paste briefly, then add the chopped scallions, minced ginger, and sliced garlic and sauté lightly. Add the diced mixed vegetables and stir-fry. Season with salt and MSG, then add the cooked eggs and about 200g of broth. Thicken slightly with a cornstarch slurry and drizzle with a little sesame oil to finish.

　　 【Features】 This dish has a light, fresh, and vegetarian flavor, typically enjoyed by vegetarians. You can also add or substitute with diced meat, ham, shrimp, sea cucumber, or squid to make a meat version of mixed vegetable zhajiang, using the same cooking method.