Title: Fiery Pork & Winter Bamboo Shoots over Snow
Categories: Pork Meat Vegetable
Yield: 4 Servings
| 1 | | Large end-cut pork chop (OR 1/2 lb pork butt) |
| 1 1/4 | c | Slivered winter bamboo shoots |
| 1 | ts | Minced ginger root |
| 2 | | Large garlic cloves |
| 2 | tb | Peanut oil |
| 1/2 | c | Chicken stock |
| 1 | ts | Chili paste with garlic |
| 1 | | Pinch 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 |
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. Serves 4