Pork Shanghai Noodles

Diana Adcock

By
@Anaid

Flipping awesome if I do say so myself! Add a few egg rolls on the side and your done-LOL!


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

20 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

2 Tbsp
vegetable oil
1/2 c
tamari
4 Tbsp
hoisin sauce
4 Tbsp
white sugar
2 Tbsp
fresh ginger root, minced
1 lb
pork butt (usually 1 thick cut steak) thinly sliced
4 clove
garlic sliced thin
1 large
head bok choy, thinly sliced
6
green onions cut into 1/2 inch pieces
1 lb
fresh round chinese noodles (in my area that would be amish)
2 Tbsp
vegetable oil
2 Tbsp
cornstarch
1 c
chicken stock
1 1/2 Tbsp
sesame oil
1 tsp
white pepper

Directions Step-By-Step

1
In a medium mixing bowl whisk together the tamari, hoisin, sugar, and ginger, until the sugar has dissolved.
2
Divide, reserving half of the marinade.
3
To the mixing bowl add the pork slices.
4
Cover and let marinate for 1 hour.
5
Thinly slice the garlic and cabbage and set aside.
6
Cut the green onions into 1/2 inch pieces, set aside.
7
In a measuring cup dissolve the cornstarch into the chicken stock.
8
Cook the noodles according to package directions, drain.
9
Add the oil to a wok (or heavy skillet) over high heat.
10
Drain the pork and when HOT fry the pork for 1 minute, until browned.
11
Add garlic, bok choy, and green onions, stir-fry for 30 seconds.
12
Add reserved marinade, sesame oil, pepper, chicken stock/cornstarch mixture, cook for 30 seconds.
13
Remove from heat, adding the noodles.
14
Stir until well combined.
15
Divide between 4 bowls and serve hot.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese