INGREDIENTS

INSTRUCTIONS

Combine the pork, 2 tablespoons of the whiskey, soy sauce, 1 teaspoon
of the cornstarch, and 1 teaspoon of the minced ginger in a bowl. Mix
well and allow to marinate at least 30 minutes. In a dry skillet,
toast the pecans over medium heat, shaking the pan and turning the
nuts occasionally until they begin to color lightly throughout; cool
on a plate. Cook the noodles for pan-fried noodles (in other words,
undercook them a bit, they will cook more later in recipe). Rinse  them
with cold water, drain them well, and toss them in a bowl with 1  1/2
teaspoons vegetable oil.  Heat 1 1/2 tablespoons each butter and oil in
the skillet. Saute the  onion until translucent and cream colored but
not brown; transfer the  onion to a plate. Heat another 1 1/2
tablespoons each oil and butter  in the pan. With a slotted spoon, lift
the pork from the marinade and  place it in the pan, reserving the
marinade.  Saute the pork, stirring frequently, until it is nicely
browned.  Remove the pork from the pan, pour in the remaining 5
tablespoons  whiskey, and boil briskly to deglaze, stirring any browned
bits from  the bottom and sides of the pan, about 3 minutes. Add the
stock, the  remaining 3 teaspoons ginger, and the sauteed onion. Boil
the  mixture, uncovered, until the liquid is reduced to 1 1/3 cups. Add
the honey, vinegar, and marinade. Remove the pan from the heat until
you are ready to serve.  About 10 minutes before serving time, heat 2
tablespoons oil in a wok  and stir-fry the endive just until it is
lightly coated with oil and  begins to wilt; transfer to a plate. (You
may want to cook the endive  in two batches; crowding steams it rather
than stir-frying it.) Heat  until some of them begin to crisp. Transfer
them to a large serving  platter and place in a warm oven. Stir-fry the
remaining noodles. Mix  all the noodles and the endive together, heap
on the platter, and  keep warm while you finish the sauce.  Whisk the
cornstarch mixture into the sauce, then boil it about 1  minute until
it thickens slightly. Turn the heat to low and whisk in  the remaining
butter, a tablespoon at a time. Return the pork to the  pan to warm.
Stir in the pecans. Pour the pork and pecan topping over  the noodles
in the center of the platter, leaving about a 1 1/2-inch  border of the
noodles showing. Serve at once.  Makes 6 servings.  Linda Burum; Asian
Pasta Adapted for my recipe software by Brenda  Adams
<adamsfmle@sprintmail.com> Recipe by: Linda Burum; Asian Pasta,  Simon
& Schuster, 1985  Posted to MC-Recipe Digest V1 #376, by Brenda Adams
<adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 638
Calories From Fat: 509
Total Fat: 58.5g
Cholesterol: 83.4mg
Sodium: 807.6mg
Potassium: 447.3mg
Carbohydrates: 15g
Fiber: 2.1g
Sugar: 5.5g
Protein: 17g