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Рецепт Shang Dong Stir Fry Noodles
by Global Cookbook

Shang Dong Stir Fry Noodles
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Ингредиенты

  • 1/2 lb boneless pork cut thin strips
  • 1 Tbsp. cornstarch
  • 1 Tbsp. soy sauce
  • 2 tsp sesame oil
  • 3 c. chicken stock
  •     (or possibly canned chicken broth)
  • 3 Tbsp. soy sauce
  • 1 Tbsp. black vinegar
  •     (or possibly balsamic vinegar)
  • 2 tsp sesame oil
  • 1/8 tsp freshly-grnd white pepper
  • 2 x dry wood ear mushrooms
  • 8 x dry lily buds
  • 1 tsp dry shrimp
  • 16 ounce fresh wide Chinese egg noodles
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. chopped garlic
  • 1 sm napa cabbage cored, and
  •     cut crosswise into 1/2" strips
  • 1/4 c. sliced bamboo shoots
  • 4 x oyster mushrooms
  • 4 x green onions trimmed, and
  •     cut into 2" lengths
  • 2 Tbsp. cornstarch dissolved in
  • 1/4 c. water
  • 4 x Large eggs

Инструкции

  1. Stir the cornstarch, soy sauce and sesame oil together in a medium bowl. Toss the pork gently in the marinade till coated. Let stand for 10 min.
  2. For the Soup Base: Stir the stock, soy sauce, black vinegar, sesame oil and pepper together in a bowl till blended.
  3. For the Dish: Pour sufficient hot water over the wood ears, lily buds and dry shrimp in separate bowls to cover them completely. Soak till softened, about 20 min. Drain. Cut the wood ears into thin strips. Trim the hard ends from the lily buds and tie each bud to create a knot in the center.
  4. Bring a large pot of water to a boil. Cook the noodles according to the package directions. Drain, rinse with cool water, and drain again. Divide the noodles among 4 large soup bowls.
  5. Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the garlic and shrimp and cook, stirring till fragrant, about 10 seconds. Add in the pork and stir-fry till lightly browned, about 2 min. Add in the wood ears, lily buds, cabbage, bamboo shoots, oyster mushrooms and green onions. Stir-fry till the vegetables are softened, about 2 min.
  6. Pour the soup base into the wok and bring to a boil. Stir the dissolved cornstarch into the wok and stir till the soup is lightly thickened. Turn the heat to low. Carefully crack the Large eggs into the soup and cook till the whites are set but yolks are still creamy, about 2 min.
  7. To serve, remove the Large eggs with a slotted spoon, setting one atop each bowl of noodles. Ladle the broth into the bowls, dividing the ingredients proportionately.
  8. This recipe yields 4 servings.