Chow Fun with Barbecued Pork and Snow Peas |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This recipe incorporates two popular foods from the Toi San region of southern China: One is the Chinese boneless barbecued pork strips known as cha siu, and the other is fresh rice noodles. The latter are sold in 1-pound packages, either as rumpled sheets that must be cut into strips or as precut 1/2-inch-wide strips. Ingredients:
14 oz fresh rice noodles, cut into 1/2-inch-wide strips if necessary |
1/4 cup plus 1 teaspoon peanut oil |
3/4 cup chicken stock or low-sodium chicken broth |
2 tablespoons oyster sauce |
1 tablespoon light soy sauce |
2 teaspoons sugar |
1 tablespoon chinese rice wine or medium-dry sherry |
1/4 lb snow peas, trimmed |
4 scallions, cut into 2-inch-long julienne |
6 oz cha siu (chinese boneless barbecued pork), thinly sliced |
2 teaspoons finely chopped garlic |
2 teaspoons finely chopped peeled fresh ginger |
1/2 teaspoon cornstarch mixed with 2 teaspoons water |
1/2 cup fresh mung bean sprouts |
a few drops of asian sesame oil |
Directions:
1. Separate noodles, then toss with 1 teaspoon peanut oil.
2. Stir together 1/2 cup stock, oyster sauce, soy sauce, sugar, and rice wine.
3. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add remaining 1/4 cup peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry noodles, tossing frequently, until soft and translucent, 3 to 4 minutes (noodles will stick together). Add snow peas and scallions and stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add pork, garlic, and ginger and stir-fry 1 minute.
4. Add stock mixture and bring to a boil, stirring, then add remaining 1/4 cup stock. When mixture boils, stir cornstarch mixture and add to wok, then boil, stirring, until sauce is thickened and noodles are well coated, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with sesame oil and pepper.
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