Cellophane Noodles With Ground Pork Recipe 465

CELLOPHANE NOODLES WITH GROUND PORK RECIPE - (4.6/5)

Steps:

• Soak the bean thread noodles in cool water. They'll soften in 15 to 20 minutes. Season the ground pork with the soy sauce or tamari, the rice wine, the sesame oil and a pinch of white sugar. Toss thoroughly. Mince the garlic cloves and ginger and roughly chop the Tianjin preserved vegetable if using. Halve the scallions lengthwise and chop finely, keeping the white parts and green parts separate. Drain the noodles. Combine the ingredients for the sauce and mix together well. Place a wok over high heat and swirl in 1 tablespoon of the oil. Add the scallion whites and marinated pork and stir-fry until lightly browned. Don't worry about going for a deep brown crust. Lift out of the wok with a slotted spoon and set aside. Over low-medium heat, refresh the wok with the remaining 1/2 tablespoon of vegetable oil. Add the ginger, garlic, preserved vegetable and chili bean sauce. Let the flavors mingle for a minute or two. Raise the heat to high and add the drained noodles. Toss the noodles thoroughly with the oil and aromatics, then add the sauce. Once the noodles have absorbed the sauce (this will happen quickly), add the reserved pork. Finally, toss in the scallion greens and frozen peas. Stir-fry just until the peas have thawed and serve.

CELLOPHANE NOODLES WITH PORK & TOMATO

Steps:

• Cut pork into bite-size pieces.
• Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
• Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes .
• Soak noodles in lukewarm water for 15 minutes.
• Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop.
• Peel and mince garlic and green onions.
• Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
• Add pork & stir-fry for 2 minute.
• Drain noodles & add to wok. Add stock and tomatoes and stir well. Bring to a boil then reduce heat and simmer til nearly all the liquid is gone.
• Salt to taste AFTER liquid has evaporated.

SPICY PORK WITH CELLOPHANE NOODLES (ANTS ON TREES)

Steps:

• Marinate the pork: In a small bowl combine the pork with the marinade ingredients.
• In a bowl soak the noodles in warm water for 15 minutes, drain and cut into 3- 4 cm pieces.
• In a wok heat the vegetable oil over moderately high heat and stir fry 1/4 cup of the shallots, garlic and ginger for 30 seconds.
• Add pork and chilli and stir fry the mixture, breaking up the lumps until meat is no longer pink.
• Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid.
• Transfer to serving plate, drizzle with sesame oil and sprinkle with coriander and remaining shallots.

MA YI SHANG SHU (SZECHUAN PORK WITH CELLOPHANE NOODLES)

Steps:

• Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
• Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
• Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
• Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
• Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
• Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
• Garnish with the remaining scallions and serve.

CHINESE BRAISED PORK WITH CELLOPHANE NOODLES

Steps:

• Choose the piece of pork with as much lean meat as you can find. Wash and pat dry with paper towel. Leave the rind on. Cut into 1" cubes. Place in heavy saucepan. Add enough boiling water to cover. Bring to a boil. Cook uncovered 10 minutes. Drain and rinse meat. Return meat to pan. Add all remaining ingredients except cellophane noodles. Bring to a boil. Reduce heat and simmer covered for an hour.
• While the pork is simmering soak cellophane noodles in 2 cups hot water. After 1 hour add noodles to pork. Cover and simmer until pork can be very easily pierced with a chopstick or fork.