Pork Chop Suey With Rice Noodles
|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|
|Sesame oil||1 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|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)|
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.