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| a surplus of zucchini from your garden or CSA? have no fear, this is the recipe for you. |
We're reaching the end of summer and the twisting vines of the curcurbitaceae family (gourds) continue to produce their delightful fruit. Yes, zucchini, pumpkin, cucumber...even watermelon, all fruits. Huh!
From what I understand, Zhajiangmian originated in Beijing, but since I learned this dish from my mother who grew up in Xi'an and never lived in Beijing, I'm assuming she was making her own Sichuan-inspired hybrid. (There is a Chengdu Zajiangmian but the sauce looks much lighter than this one. I think it's closer to the Korean version, jjajangmyeon, but perhaps less sweet.)
This recipe is comprised of minced pork and diced vegetables; she would always do potatoes, carrots, and zucchini. I omit the first two and double the zucchini since my CSA usually starts to offload those by the pounds around now. The striking (goth) sauce comes from sweet black bean paste, though don't be fooled by the name, the dish is definitely savory and comes together in 20 minutes.