From here, with substantial restructuring.
Boil
lots of water in a pot with a strainer.
While it's boiling, grind, in a spice grinder,
2-3t szechuan peppercorns
and then filter with a tea-strainer or equivalent to get rid of hulls; reserve powder for use in the next section.
Prepare
1 c chicken stock, warm
Mix in mini-cuisinart
2 T Chinese sesame paste (or Tahini if desperate)
1.5 T Chili paste in oil
4 T soy sauce
2 t minced garlic
1 T white sugar
1/2 t 5-spice powder
1 t Sichuan Pepper powder from above
all but 1 oz of the chicken stock
Set aside for serving.
Put
1/4 c Sui Mi Ya Cai (pickled mustard greens)
in a small cup and microwave 30 sec. Set aside for serving.
Clean
16 choy sum stems (or baby bok choy)
and place them in a dish to microwave
Mix, in a small bowl,
2 T Hoisin sauce
1 T (dark) soy sauce [regular is OK]
1 T chinese cooking wine or 2T of the remaining chicken stock
1/2 t 5-spice powder
Place
1T oil
in a skillet and add
8 oz ground pork
cooking until it's no longer pink. Add
the hoisin mix
and cook one more minute. Set aside in a bowl for serving
Chop
2 scallions
and set aside for serving. Chop
1 T peanuts
and set aside for serving.
Cook
1 lb udon noodles
in the boiling water. While they cook, heat the choy-sum or bok choi in microwave for 2-3 min. and set aside for serving.
To serve. Ladle
1/4 of dan dan sauce (a little more than 1/4c)
into a bowl. Add
1 T chili oil
1/4 of the noodles
and top with
1/4 of the pork
1/4 of the sui mi ya cai
Place
choi sum or bok choi
on the side, and top with
peanuts
green onions
and serve.