Fiery Pork & Winter Bamboo Shoots Over Snow Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: End-cut pork chop, (OR
1/2 lbs: Pork butt),
1 1/4 cup: Slivered winter bamboo,
Shoots,
1 tsp: Minced ginger root,
2 large: Garlic cloves,
2 tbsp: Peanut oil,
1/2 cup: Chicken stock,
1 tsp: Chili paste with garlic,
1 pinch: Sugar,
1 1/2 cup: Vegetable oil,
1/2 cup: Rice stick noodles,
2 tsp: Thin soy sauce,
2 tsp: Cornstarch,
Cornstarch paste,
1 tsp: Chinese red vinegar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp