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Pork Chop Suey With Rice Noodles

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Pork Chop Suey! There is nothing as tasty and typically Chinese as a bowl of freshly made Pork Chop Suey! If you really want to prepare an authentic Chinese spread then the Pork Chop Suey is the dish for you! Try it!
Ingredients
  Pork butt 1⁄3 Pound
  Rice wine/Dry sherry 1 Teaspoon
  Minced ginger root 1⁄2 Teaspoon
  Oil 4 Cup (64 tbs) (For Deep Frying)
  Rice noodles 2 Ounce
  Squid 1⁄3 Pound, shredded
  Soy sauce 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sesame oil 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄4 Teaspoon
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Shredded carrot 1⁄2 Cup (8 tbs)
  Shredded green pepper 1⁄2 Cup (8 tbs)
  Shredded celery 1⁄2 Cup (8 tbs)
  Shredded bamboo shoots 1⁄2 Cup (8 tbs)
  Bean sprouts 1⁄4 Cup (4 tbs)
Directions

Slice pork into thin strips with a cleaver.
Cut strips into 1" x 1/2" shreds.
Combine marinade ingredients in a small bowl.
Add pork shreds; mix well.
Let stand 30 minutes.
Heat 4 cups oil in a wok over high heat to 350CF (175°C).
Carefully drop in rice noodles.
Press noodles under oil with a spatula and deep-fry 2 or 3 seconds until noodles puff.
Remove with chopsticks or a slotted spatula, draining well over wok.
Cool on a platter.
Break cool noodles into small pieces.
Combine seasoning sauce ingredients in a small bowl; mix well.
Remove oil from wok except 1/2 cup.
Heat oil remaining in wok 1 minute.
Stir-fry pork and squid, if desired, over high heat about 2 minutes until pork is browned.
Stir in mushrooms, carrot, green pepper and celery.
Add bamboo shoots and bean sprouts, if desired.
Stir-fry over medium heat 3 minutes.
Pour seasoning sauce into wok and stir-fry 1 minute to coat vegetable mixture.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Pork

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