| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Red pepper |
| 1 |
|
Green pepper |
| 1 |
|
Red onion |
| 1 |
bn |
(5 each) white radishes (small, not daikon) |
| 4 |
|
Dried mushrooms, soaked in hot water 1/2 hour |
| 1 |
tb |
Dry sherry (for veggies) |
| 1 |
|
Clove garlic, chopped |
| 1 1/4 |
|
Inch slice fresh ginger |
| 1 |
tb |
Soy sauce* |
| 1 |
tb |
Chili paste* |
| 1 |
ts |
Dry sherry* |
| 4 |
|
Pork chops |
| 1 |
tb |
Cornstarch |
| 1 |
pn |
Sugar |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Chicken broth |
| 1 |
|
Circle of chinese noodles, 2-inches |
| 4 |
tb |
Oil (peanut oil is best) |
INSTRUCTIONS
SAUCE
NOODLES
This is a noodle dish with little sauce. Excellent, with a little bit of
bite due to the hot chili paste. In China, this is a typical luncheon dish.
Debone pork chops and cut into match-sticks to match size of veggies (1/4"
x 2-3 "). Marinate in plastic sack with * items. Cut veggies same size. Mix
sauce ingredients and shake in jar. Cook noodles in salted water.
TO STIR FRY: Heat wok very hot, THEN add 2-1/2 T. oil, swirling to get oil
up sides of pan- cook ginger and garlic until golden, then remove. (Used
only to flavor oil. Watch carefully- burns easily. If you burn it, throw
away and start again. ) Add pork and cook just until done; remove to bowl
and cover to keep warm. Add 1-1/2 T. more oil, swirling to cover sides of
pan again. Add veggies, and toss as they cook, making sure they are covered
with oil. After 1-2 minutes, add 1 T. dry sherry, cover with lid and steam
just a bit. Put meat back in pan, pour sauce ingredients over, and stir
until hot and sauce is thickened. Put food in serving dish and immediately
pour hot or cold water in wok and scrub out. Return to burner to heat and
dry. Serve in individual bowl over noodles. Pass soy sauce if desired.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "James Watt, CML"
<jwattcml@artnrays.com> on Mar 07, 1997.
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