Pork Chow Mein in Char Sui Sauce
Source of Recipe
the web
List of Ingredients
250 g fresh thin egg noodles or italian vermicelli
1 medium onions
1 medium carrots
4 spring onions
1 small green capsicum
1 small red capsicums
5 tablespoons oil
1 teaspoon finely chopped garlic
2 teaspoons finely chopped ginger
4 tablespoons chopped ham fat (I omit this)
1 cup cubed cooked pork or ham
6 teaspoons chinese char siu sauce (If not available, substitute 1 Tablespoon Hoisin Sauce)
1/2 cup bean sprouts, tails removed
3 teaspoons cornflour
1 1/4 cups chicken stock
Recipe
1. Place noodles in a large pan of boiling water and cook until just tender.
2. Drain noodles in a colander.
3. Spread out on a clean tea towel to dry.
4. Cut onion into quarters or eighths and separate layers.
5. Cut carrot into thin strips.
6. Cut spring onions into 5 cm lengths and the capsicum into 2.
7. 5 cm squares.
8. Heat 1 Tablespoon of the oil in a heavy-based pan.
9. Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp �cake� has formed.
10. Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
11. Remove noodles to a plate and keep warm.
12. Repeat this procedure with the remaining noodles.
13. Heat remaining oil in a wok and cook the garlic and ginger until light golden.
14. Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
15. Add the ham fat, pork and char sui sauce and cook a further minute.
16. Add bean sprouts and toss for a few seconds.
17. Dissolve the cornflour in a little of the stock.
18. Add with the remaining stock to wok.
19. Stir until the liquid boils and thickens.
20. Place noodle cakes on a serving platter and use a knife to break them up.
21. Pour pork mixture over.
22. Serve immediately.
4 servings
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