| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Chinese |
Chinese, Pork, Hot |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
End-cut pork chop or: |
| 1/2 |
lb |
Pork butt |
| 1 1/4 |
c |
Slivered winter bamboo shoots |
| 1 |
ts |
Minced ginger root |
| 2 |
lg |
Garlic cloves |
| 2 |
tb |
Peanut oil |
| 1/2 |
c |
Chicken stock |
| 1 |
ts |
Chili paste with garlic |
| 1 |
pn |
Sugar |
| 1 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Rice stick noodles |
| 2 |
ts |
Thin soy sauce |
| 2 |
ts |
Cornstarch |
|
|
Cornstarch paste |
| 1 |
ts |
Chinese red vinegar |
INSTRUCTIONS
This attractive dish is spiced with pungent, hot chili sauce with garlic.
Preparation: Rinse bamboo shoots; slice & sliver to the size of thick
matchsticks. Slice pork like bamboo & marinate in thin soy sauce &
cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine
stock, chili paste & sugar.
Deep-frying Rice Stick: Break up rice stick before measuring. Heat
vegetable oil in hot wok. When oil is medium hot, test a few pieces of
rice stick: it should fry quickly to a puffy white. If it browns, turn down
the heat. Fry rice sticks in very small batches. Spread out fried snow on
serving platter, reserve in warm place.
Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating
until it just begins to smoke; add drained pork & stir-fry briskly for
about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute.
Re-stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove
cover; turn up heat again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick & serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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