zhajiangmian, zucchini destroyer

 

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. 

ingredients:

• wheat noodles of your choosing, I usually go for medium thickness.
• 1/2 lb ground pork
• 1 tbsp grated ginger
• 1 tbsp shaoxing wine
• ≈ 2 lbs zucchini, diced
• 1 shallot, diced
• 4 garlic cloves, minced
• 1/2 cup sweet bean paste (tian mian jiang)
• 1 tbsp of hoisin sauce (optional)
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 tsp 5 spice powder, preferably homemade
• 1 tsp MSG (optional but don't be a coward)
• 1/4 tsp white pepper
• 1 tbsp tapioca starch, dissolved in 1/2 cup water (you can use potato or corn starch too)

toppings:

• julienned carrots
• julienned cucumber
• bean sprouts
• scallions
• cilantro 
• homemade chili oil, if you like some kick

Method:

1. Marinate the pork in a bowl with the shaoxing wine and ginger. Prep the rest of your ingredients.

2. Brown the pork in your wok or skillet, about 5 minutes. 

3. Once fat has rendered, throw in your shallots and zucchini and garlic, stirring frequently.

4. Once the zucchini has softened and shallots become translucent, move everything to the side and add a tbsp of oil to the empty side of the wok. Once it's hot, add in your black bean paste and stir.

5. To the bean paste add in your dark soy sauce and hoisin sauce if using.

6. Where it's bubbling on the side, stir in your 5 spice powder, white pepper, sugar, and MSG.

7.  After a few minutes of frying the bean paste mixture, incorporate the rest by mixing well. If it's too thick you can thin it out slightly with a tbsp of water at a time. Remember the zucchini will release water as it cooks down.

9. Prepare your noodles according to package instructions. Reserve some noodle water when draining the noodles!

8.  The zucchini should be soft but not mushy and the sauce should look loose like this below.

9. Finish with the tapioca slurry to thicken the sauce so it coats your noodles.

see how finished sauce is tight and glossy

10. Assemble the noodles and sauce in a bowl with the toppings of your choice. Stir vigorously to combine and enjoy! If the sauce is too thick as it cools and you have difficulty mixing I like to use the reserved noodle water to loosen the sauce as I'm eating.

happy slurping, just be wary of stains!