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Pork shoulder steak, boned and finely chopped, not ground
2
tb
Soy sauce, light
2
tb
Chinese rice wine or dry sherry
1
ts
Ginger; grated
6
Scallions; thinly sliced
1
c
Finely chopped cabbage or Napa (celery cabbage)
1
oz
Chinese dried mushrooms, soaked in water for 2 hours,
Drained and finely chopped (reserve the water)
4
c
Oil, peanut; for deep frying
1
Package (4 ounce) glass noodles (sai fun)
2
Garlic cloves, chopped
1
tb
Hot bean sauce
pn
Sugar, granulated
Pepper, black; to taste
2
tb
Cornstarch dissolved in 2 tablespoons water
1
tb
Oil, sesame, toasted
INSTRUCTIONS
Iceberg lettuce leaves, 2 or 3 for each person Bone and finely chop the
pork. Do not grind this as you want very small pieces to "climb" on the
branches of the noodles. Marinate the pork in the soy, wine and ginger for
about 15 minutes. Slice the green onions. Finely chop the cabbage and
mushrooms, reserving the soaking water from the mushrooms. Heat the oil in
a wok until it is just beginning to smoke. Use good ventilation in your
kitchen for this one! Open the noodle package and undo them a bit. Drop
into the hot fat in small batches. They will immediately puff up into
wonderful white crunchy noodles. Turn quickly to be sure that all of them
are cooked. Remove from the pan and drain on paper towels. Be very careful
with this. You could burn yourself. Set the noodles aside. Heat another wok
or frying pan and add 1 Tablespoon of the peanut oil. Add the chopped
garlic and toss for a moment. Add the meat and marinade and stir fry,
mixing it about, until the meat is tender but not dry, about 3 minutes on
high heat. Remove the meat mixture and add the vegetables to the wok. Stir
fry over high heat for 3 more minutes. Return the meat to the pan and add
the hot bean sauce, sugar and black pepper. Stir fry for 1 minute and then
add the cornstarch dissolved in the water. Stir until the sauce thickens.
If you have too little sauce, add a bit of the water in which you have
soaked the mushrooms. Add the sesame oil and stir. Place the fried noodles
on a large platter and pour the meat and vegetable mixture over the
noodles. Do this carefully so that the little pieces of pork and mushrooms
will cling to the "branches". Toss at the table in front of your guests.
Each person then takes a bit of noodle and meat sauce and places it in the
center of a lettuce leaf. Roll it up like a burrito and enjoy. Serves 6-8
as part of a Chinese meal Source: The Frugal Gourmet Cooks With Wine From
The Cookie Lady's Files
Submitted By CHEF BRUCE HANNA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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