Easy Recipe Finder
Recipe Feeder
1 Large end-cut pork chop 1 ts Chili paste with garlic
-(OR 1/2 lb pork butt) 1 Pinch sugar
1 1/4 c Slivered winter bamboo 1 1/2 c Vegetable oil
-shoots 1/2 c Rice stick noodles
1 ts Minced ginger root 2 ts Thin soy sauce
2 Large garlic cloves 2 ts Cornstarch
2 tb Peanut oil Cornstarch paste
1/2 c Chicken stock 1 ts Chinese red vinegar
4 servings
Preparation: Rinse bamboo shoots; slice & sliver to the size of thick
matchsticks. Slice pork like bamboo & marinate in thin soy sauce &
cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine
stock, chili paste & 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 & stir-fry briskly for
about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1
minute. Re-stir liquids and add to wok. Cover wok, & simmer for 3
minutes. Remove cover; turn up heat again; boil briefly to reduce sauce;
sprinkle on vinegar. Ladle over rice stick & serve. Serves 4
-(OR 1/2 lb pork butt) 1 Pinch sugar
1 1/4 c Slivered winter bamboo 1 1/2 c Vegetable oil
-shoots 1/2 c Rice stick noodles
1 ts Minced ginger root 2 ts Thin soy sauce
2 Large garlic cloves 2 ts Cornstarch
2 tb Peanut oil Cornstarch paste
1/2 c Chicken stock 1 ts Chinese red vinegar
4 servings
Preparation: Rinse bamboo shoots; slice & sliver to the size of thick
matchsticks. Slice pork like bamboo & marinate in thin soy sauce &
cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine
stock, chili paste & 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 & stir-fry briskly for
about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1
minute. Re-stir liquids and add to wok. Cover wok, & simmer for 3
minutes. Remove cover; turn up heat again; boil briefly to reduce sauce;
sprinkle on vinegar. Ladle over rice stick & serve. Serves 4
