| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Chinese, Hot, Pork | 4 | Servings |
INGREDIENTS
| 1 | End-cut pork chop or: | |
| 1/2 | lb | Pork butt |
| 1 1/4 | c | Slivered winter bamboo |
| shoots | ||
| 1 | t | Minced ginger root |
| 2 | Garlic cloves | |
| 2 | T | Peanut oil |
| 1/2 | c | Chicken stock |
| 1 | t | Chili paste with garlic |
| 1 | pn | Sugar |
| 1 1/2 | c | Vegetable oil |
| 1/2 | c | Rice stick noodles |
| 2 | t | Thin soy sauce |
| 2 | t | Cornstarch |
| Cornstarch paste | ||
| 1 | t | 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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