Saturday, February 5, 2011
Char Siu Pork with Crispy Noodles
Chinese Barbecue Pork Chow Mein
Even though the actual stir-fry takes about 3 minutes to make the two main ingredients take a bit longer. The Char Siu pork can be done few days ahead and noodles will take just over half an hour and they too can be done ahead.
1 cup Char Siu pork, shredded into larger pieces 1/4” thick
3 Chinese mushrooms
1/2 carrot, julienned
16 – 20 Snow peas, ribs removed
2 green onions, sliced diagonally
1 large clove of garlic, chopped
1” piece of ginger, chopped
2 tsp peanut oil
1/2 cup mushroom soaking liquid
1 Tbs. Hoisin sauce
1 Tbs. Oyster sauce
1 tsp sugar
1 tsp corn starch
In a small bowl mix all ingredients till well combined
Chinese egg chow mein noodles, 2 bundles
1 Tbs. peanut oil
1 tsp. sesame oil
Boil noodles according to instructions on a package drain well and divide into 2 equal bundles.
Heat 1/2 Tbs. of peanut oil and 1/2 tsp. of sesame oil in nonstick frying pan, add noodles and spread evenly. Cook till light brown crust forms on bottom. Turn over and crisp up other side. Place on cookie sheet lined with paper towel and place in 200 °F oven. Repeat with second bundle of noodles.
Soak the mushrooms till soft, remove stems and julienne. Reserve soaking liquid for sauce.
Heat oil in a wok till very hot. Add oil and coat sides of wok with oil using steel spatula. Add garlic and ginger and stir fry for few seconds. Add mushrooms and carrots and 1 Tbs. of soaking liquid. Stir fry for few seconds then add shredded char siu, snow peas and sauce. Cook till sauce thickens a bit and snow peas turn light green.
Place noodles on preheated serving plates, pour wok contents on top and garnish with green onions.