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Chinese Appetizer Recipe - Chinese Thin Rice Noodle with Pork (Beef, Chicken)

Basic Ingredients:

  • 1/3 lb. pork (beef, chicken), shredded
  • 1/2 lb. Chinese Rice Noodle (thin)
  • 1/2 cup Chinese dry mushroom, soaked, shredded
  • 1/2 cup Chinese dry Tofu, shredded
  • 1/2 lb. Chinese cabbage (bok choy)
  • 1/2 cup mung bean sprouts
  • 2 stems green onions, cut in 1'' long
  • 2 tablespoons olive oil
  • water

Seasoning Ingredients:

  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons cooking wine
  • 1 teaspoon cornstarch
  • 2 tablespoons soy sauce
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon fresh ginger, sliced
  • 2 cloves garlic, crushed

Procedures

  • Mix meat with 1/4 teaspoon white pepper, 2 tablespoons cooking wine, 1 teaspoon cornstarch, 1/2 tablespoon soy sauce for about 30 minutes.
  • Boil at least 2 quarts water in a saucepan, remove the saucepan from the stove. Immerse rice noodle into the hot water, drain the noodle and rinse in cold water immediately. Mix the noodle with 1/2 tablespoon olive oil.
  • Heat 1/2 tablespoon olive oil in a non-stick frying pan, add ginger, garlic, stir-fry for 30 seconds to release flavor, then stir-fry meat for 2 minutes. Add Chinese mushroom, dry tofu, 1/2 teaspoon salt, stir-fry for another minute. Remove the mixture from the pan.
  • Heat remaining 1 tablespoon olive oil in the pan, stir-fry bok choy for 2 minutes, add noodle, remaining 1 1/2 tablespoons soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon sugar, 1/2 teaspoon salt, mix and stir-fry for another minute until very hot.
  • Add the meat, Chinese mushroom, tofu mixture back to the pan, stir-fry for 30 second. Add bean sprouts, green onions, stir-fry for another 30 seconds. Ready to serve.

Timing: 30 minutes to prepare the ingredients, 10 minutes to cook.

Tip: Bok Choy will produce some juice when stir-fry, so no extra stock is needed when stir-fry rice noodle.

 

 

 

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