Cellophane Noodles with Pork recipe
ingredients
115 g (4 oz) cellophane noodles
4 dried Chinese black mushrooms
225 g (8 oz) boneless lean pork
30 ml (2 tbsp) dark soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
2 garlic cloves, crushed
15 ml (1 tbsp) grated fresh root ginger
5 ml (1 tsp) chilli oil
45 ml (3 tbsp) groundnut oil
4 - 6 spring onions, chopped
5 ml (1 tsp) cornflour blended with 175 ml (6 fl oz) 3/4 cup chicken stock or water
30 ml (2 tbsp) chopped fresh coriander
salt and ground black pepper
fresh coriander sprigs, to garnish
4 dried Chinese black mushrooms
225 g (8 oz) boneless lean pork
30 ml (2 tbsp) dark soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
2 garlic cloves, crushed
15 ml (1 tbsp) grated fresh root ginger
5 ml (1 tsp) chilli oil
45 ml (3 tbsp) groundnut oil
4 - 6 spring onions, chopped
5 ml (1 tsp) cornflour blended with 175 ml (6 fl oz) 3/4 cup chicken stock or water
30 ml (2 tbsp) chopped fresh coriander
salt and ground black pepper
fresh coriander sprigs, to garnish
method
1. Put the noodles and mushrooms in separate bowls and pour over sufficient warm water to cover. Set aside to soak for 15 - 20 minutes, until soft. Drain well. Cut the noodles into 12.5 cm (5 in) lengths using scissors or a knife. Squeeze out any excess water from the mushrooms, discard the stems and finely chop the caps.
2. Cut the pork into very small cubes and place them in a bowl. Add the soy sauce, rice wine or dry sherry, garlic, ginger and chilli oil and mix well. Set aside to marinate for 15 minutes. Drain, reserving the marinade.
3. Heat the groundnut oil in a preheated wok. Add the pork and mushrooms and stir-fry for 3 minutes. Add the spring onions and stir-fry for 1 minute. Stir in the cornflour mixture and reserved marinade and season to taste. Cook for 1 minute.
4. Add the noodles and stir-fry for I about 2 minutes, until the noodles have absorbed most of the liquid and the pork is cooked through. Stir in the chopped coriander. Serve immediately garnished with the coriander sprigs.
2. Cut the pork into very small cubes and place them in a bowl. Add the soy sauce, rice wine or dry sherry, garlic, ginger and chilli oil and mix well. Set aside to marinate for 15 minutes. Drain, reserving the marinade.
3. Heat the groundnut oil in a preheated wok. Add the pork and mushrooms and stir-fry for 3 minutes. Add the spring onions and stir-fry for 1 minute. Stir in the cornflour mixture and reserved marinade and season to taste. Cook for 1 minute.
4. Add the noodles and stir-fry for I about 2 minutes, until the noodles have absorbed most of the liquid and the pork is cooked through. Stir in the chopped coriander. Serve immediately garnished with the coriander sprigs.
serving amount
serves 3 - 4
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