| 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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