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What You Need:
(To Serve: 2 to 4)
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4 dried Chinese mushrooms, 1 to 1½ inches in diameter
½ pound Chinese cabbage (celery cabbage or "bokchoy")
3 tablespoons peanut oil, or flavorless vegetable oil
½ cup whole canned bamboo shoots cut into 2-inch-long and 1/8-inch wide shreds
½ pound roast pork, sliced ½ inch thick and cut into 2-inch-long and 1/8-inch-wide shreds (about 1½ cups)
1 tablespoon soy sauce
1 teaspoon salt
½ cup chicken stock, fresh or canned
2 teaspoons cornstarch dissolved in
2 tablespoons cold chicken stock, fresh or canned, or cold water
½ pound fresh Chinese eggs noodles, or substitute other narrow egg noodles
1 scallion, including the green top, cut into 2 inch lengths and finely shredded
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. In a small bowl, cover the mushrooms with ½ cup of warm water and let them soak for 30 minutes. Discard the water. Cut away and discard the mushroom stems; cut each cap into 1/8-inch strips.
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2. With a cleaver or sharp knife, trim the top leaves of the cabbage and the root ends. Separate the stalks and wash them under cold water. Cut each stalk, leaves and all, into strips about 2 inches long by ¼ wide.
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3. Have the mushrooms, cabbage, oil, bamboo shoots, pork, soy sauce, salt, stock, cornstarch mixture and shredded scallions within easy reach.
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TO COOK:
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1. Preheat the oven to 375°. In a 4-quart saucepan, bring 2 quarts of water to a boil over high heat. Drop in the noodles, bring to a boil again, and cook for 5 minutes, stirring occasionally.
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2. Drain the noodles, transfer them to a shallow baking dish and stir in 1 tablespoon of oil. Bake the noodles for 7 or 8 minutes, or until lightly browned, then turn them over and bake 7 or 8 minutes longer to brown the other side.
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3. Meanwhile, prepare the sauce. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan for 30 seconds, turning the heat down to moderate if the oil smokes.
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4. Add the cabbage, mushrooms and bamboo shoots, and stir-fry for 2 minutes. Add the soy sauce and salt mix well, then add the roast pork and stir fry for 1 minute.
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5. Pour in the stock and bring to a boil. Give the cornstarch mixture a stir to recombine it, add it to the pan, and cook, stirring until the sauce thickens and clears. Turn off the heat and cover the pan.
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6. When the noodles are ready, serve them at once from the baking dish. Transfer the pork and cabbage mixture to a heated bowl and serve topped with the shredded scallions.
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