Zha Jiang Mein (Chinese Bolognese)

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Why does it have to be so cold?  I’m tired of the cold weather, it’s May for crying out loud!  I’m a sunny summer girl and am looking forward to a break into the summer.  When it is cold and dreary outside I come home from work, get right into my pajamas, and curl up under a blanket.  I would stay like that all night if I didn’t have to cook dinner.

Surprisingly our kitchen is one of the colder rooms in our house.  I’m not sure why but until I get the oven or stove top on it’s a bit chilly in the kitchen so the less time I spend in there prepping ingredients for dinner the better.

This Chinese bolognese is a great recipe because it combines tofu and ground pork into a delicious and hearty dinner.  It was ready in less than 20 minutes which was a bonus as well.  The flavors are very different from anything I’ve had before but both my husband and I agree it was wonderful.

Zha Jiang Mein (Chinese Bolognese) (adapted from Doughseedough)
1 lb. Chinese noodles (I actually used Thai noodles)
1/2 lb. ground pork
1/2 large onion, chopped
4 garlic cloves, minced
1/2 c. hoison sauce
1/4 c. soy sauce
2 T. black bean sauce

1 lb. extra firm tofu, cubed
1 c. broccoli
1 T. rice wine vinegar
1/2 t. red pepper flakes

1.  Cook the noodles according to the package directions.  Drain and keep warm.

2.  Heat a large saute pan over medium high heat.  Add the ground pork and cook for 5 minutes or until it is beginning to brown.

3.  Add in the onions and garlic and cook for 3-4 additional minutes.

4.  Reduce the heat to medium and add the hoison, soy sauce, black bean sauce, rice wine vinegar, and red pepper flakes.  Stir well to combine.

5.  Mix in the tofu and broccoli and saute for 5-6 minutes or until they are cooked.

6.  Add the noodles to the pan and toss to combine.  Serve hot.

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