||FIERY PORK AND WINTER BAMBOO SHOOTS OVER SNOW
||Chinese, pork, Meats
1 lg End-cut pork chop (OR
1/2 lb Pork butt)
1 1/4 c Slivered winter bamboo
1 ts Minced ginger root
2 lg Garlic cloves
2 tb Peanut oil
1/2 c Chicken stock
1 ts Chili paste with garlic
1 pn Sugar
1 1/2 c Vegetable oil
1/2 c Rice stick noodles
2 ts Thin soy sauce
2 ts Cornstarch
1 ts Chinese red vinegar
Preparation: Rinse bamboo shoots; slice and sliver to the size of thick
matchsticks. Slice pork like bamboo and marinate in thin soy sauce and
cornstarch for 10 minutes. Peel and slice garlic in thin rounds. Combine
stock, chili paste and 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 and stir-fry briskly for
about 2 minutes. Add bamboo, garlic and ginger. Toss with pork for 1 minute.
Re- stir liquids and add to wok. Cover wok, and simmer for 3 minutes. Remove
cover; turn up heat again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick and serve.