Zha Jiang Mian (炸酱面)

Background: 

Cooked this while Flora was away on a business trip to Denver in early January 2009. 

Recipe: 

• 1 package ground pork (1lb.) 
• 2-3 cloves garlic, chopped 
• 1 large onion, diced 
• 2-3 tablespoons of black bean paste 
• 2-3 pods dried chili 
• 1 TB sugar 
• Salt to taste ~ 1-2 TS
• 1/4 cup soy sauce 
• 1 tablespoon Chinese "black" vinegar (in a pinch, any will do) 
• 1/2 cup water 
• 1 TS "5 spice" powder 
• 1 TB corn starch 
• 1-2 stalks of green onion/scallion as garnish (optional) 

Cooking: 

• Heat oil in pot until hot but not smoking 
• Add pork and brown 
• Break up any clumps as you go 
• Season with salt (go easy and account for salt in soy sauce) 
• Add 5 spice powder -Add onion, garlic and dried chili's and saute until onion is translucent/softened 
• Add remaining wet ingredients and bring heat up to medium boil 
• Cook for 1/2 hour and stir occasionally to prevent clumping or burning 
• Add corn starch to a bit of cold water, stir mixture until thoroughly incorporated and add to meat 
• Turn heat up until mixture is boiling again and starts to visibly thicken 
• Serve over noodles (preferably the fresh Asian variety that may be found in the freezer sections of the local ethnic grocer or Chinese store)
• Garnish with chopped scallions and enjoy