Fiery pork & winter bamboo shoots over snow
4/10/2009 categorie
Chinese foods Hot Pork
1 lg End-cut pork chop or:
1/2 lb Pork butt
1 1/4 c Slivered winter bamboo
-shoots
1 ts Minced ginger root
2 lg Garlic cloves
2 tb Peanut oil
1/2 c Chicken stock
1 ts Chili paste with garlic
1 pn Sugar
1 1/2 c Vegetable oil
1/2 c Rice stick noodles
2 ts Thin soy sauce
2 ts Cornstarch
Cornstarch paste
1 ts Chinese red vinegar
This attractive dish is spiced with pungent, hot chili sauce with
garlic.
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.
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