Ja Jiang Mien


  • 1 tablespoon vegetable oil
  • 1/2 lb. ground pork
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 2 green onions, minced
  • 3 tablespoons ground bean paste
  • 1 tablespoons sweet bean paste or hoisin
  • 1 tablespoon sweet cooking wine or mirin
  • 2/3 cup California black ripe olive wedges
  • 2/3 cup water
  • 1 tablespoon cornstarch
  • Cooked Chinese noodles
  • Julienne stripped cucumber
  • Lightly blanched julienne stripped carrots
  • Matchstick stripped radish


Heat oil in a large skillet over medium heat. Add pork and cook until browned, breaking it up with the back of the spoon. Add ginger, garlic and green onions and cook for a few minutes more. Stir in bean pastes, wine and olives and cook over low heat for 5 minutes. Mix water and cornstarch and add to skillet; cook until mixture is thickened, stirring frequently. Serve over noodles topped with carrots, cucumber and radish.