Chinese egg noodles with beef and hot bean sauce
Beef second courses
1 pound lean ground beef 2 teaspoon canola oil or peanut oil 4 tablespoons whole bean sauce 2 tablespoons chili paste 1 teaspoon sugar ¾ cup water 3 chopped scallions 2 Asian eggplants, the tops cut off, sliced in ¾-inch coins 1 teaspoon sesame oil ¾ lb. dried Chinese egg noodles Aromatics: 1 tablespoon chopped fresh ginger 2 teaspoons finely minced lemongrass 2 cloves garlic, minced fine
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