Fiery pork & winter bamboo shoots over snow
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | End-cut pork chop or: |
| ½ | pounds | Pork butt |
| 1¼ | cup | Slivered winter bamboo shoots |
| 1 | teaspoon | Minced ginger root |
| 2 | larges | Garlic cloves |
| 2 | tablespoons | Peanut oil |
| ½ | cup | Chicken stock |
| 1 | teaspoon | Chili paste with garlic |
| 1 | pinch | Sugar |
| 1½ | cup | Vegetable oil |
| ½ | cup | Rice stick noodles |
| 2 | teaspoons | Thin soy sauce |
| 2 | teaspoons | Cornstarch |
| Cornstarch paste | ||
| 1 | teaspoon | Chinese red vinegar |
Directions
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.