Yield: 4 servings
|3 tablespoons||Peanut oil|
|⅓ pounds||Pork butt or shoulder, slivered|
|1 tablespoon||Slivered fresh ginger root|
|2 teaspoons||Thin soy sauce|
|2 teaspoons||Dry sherry|
|¼ cup||Slivered Szechuan mustard green|
|2½ ounce||(approx) bean thread noodles|
|1 tablespoon||Minced fresh coriander|
|4 \N||Sprigs of coriander for garnish|
|2 teaspoons||Sesame oil|
Preparation: Marinate pork and ginger in thin soy and sherry for 30 minutes. Rinse chunk of Szechuan mustard green to remove all traces of chili coating; sliver like pork. The chili flavor will still be there, but in delicate balance with the mustard and pork. Soak noodles in warm water for 15 minutes, then rinse and drain.
Stir-fry: Add oil to hot wok; when it just begins to smoke, add pork and ginger mixture. Stir-fry 30 seconds. Add Szechuan mustard green; stir- fry 2 minutes.
Soup: In 2-quart saucepan, boil the water. Add hot pork stir-fry; simmer 3 minutes. Five minutes before serving, bring broth to boil, and add soaked noodles and minced coriander. Simmer 3 minutes or until noodles are soft, but not pasty. Pour into serving bowl, garnish with coriander sprigs and sesame oil, and serve.
Posted by Fred Peters.