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 2 1/2 more tablespoons
oil in the pan and stir-fry half the noodles 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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