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Ingredients
- 12 ounce Lean pork loin, cut into strips 1/4 inch by 1/4 inch by 1 1/2 inches
- 7 Tbsp. Bourbon whiskey
- 1 Tbsp. Soy sauce
- 1 tsp Cornstarch
- 4 tsp Ginger, chopped
- 1 c. Pecan halves
- 1 lb Fresh Chinese egg noodles, or possibly spaghettini
- 2/3 c. Vegetable oil, about
- 1/2 c. Unsalted butter, at room temperature
- 2/3 c. Yellow onion, minced
- 2 c. Beef stock
- 2Â 3/4 tsp Honey
- 2 tsp Rice vinegar
- 2Â 1/4 tsp Cornstarch, mixed with
- 2 Tbsp. Beef stock
- 5 c. Curly endive leaves, torn into little wisps
Directions
- Combine the pork, 2 Tbsp. of the whiskey, soy sauce, 1 tsp. of the cornstarch, and 1 tsp. of the chopped ginger in a bowl. Mix well and allow to marinate at least 30 min. In a dry skillet, toast the pecans over medium heat, shaking the pan and turning the nuts occasionally till they begin to color lightly throughout; cold on a plate. Cook the noodles for pan-fried noodles (in other words, undercook them a bit, they will cook more later in recipe). Rinse them with cool water, drain them well, and toss them in a bowl with 1 1/2 tsp. vegetable oil.
- Heat 1 1/2 Tbsp. each butter and oil in the skillet. Saute/fry the onion till translucent/soft and cream colored but not brown; transfer the onion to a plate. Heat another 1 1/2 Tbsp. each oil and butter in the pan. With a slotted spoon, lift the pork from the marinade and place it in the pan, reserving the marinade.
- Saute/fry the pork, stirring frequently, till it is nicely browned. Remove the pork from the pan, pour in the remaining 5 Tbsp. whiskey, and boil briskly to deglaze, stirring any browned bits from the bottom and sides of the pan, about 3 min. Add in the stock, the remaining 3 tsp. ginger, and the sauteed onion. Boil the mix, uncovered, till the liquid is reduced to 1 1/3 c.. Add in the honey, vinegar, and marinade. Remove the pan from the heat till you are ready to serve.
- About 10 min before serving time, heat 2 Tbsp. oil in a wok and stir-fry the endive just till it is lightly coated with oil and begins to wilt; transfer to a plate. (You may want to cook the endive in two batches; crowding steams it rather than stir-frying it.) Heat 2 1/2 more Tbsp. oil in the pan and stir-fry half the noodles till some of them begin to crisp. Transfer them to a large serving platter and place in a hot oven.
- Stir-fry the remaining noodles. Mix all the noodles and the endive together, heap on the platter, and keep hot while you finish the sauce.
- Whisk the cornstarch mix into the sauce, then boil it about 1 minute till it thickens slightly. Turn the heat to low and whisk in the remaining butter, a Tbsp. at a time. Return the pork to the pan to hot. Stir in the pecans. Pour the pork and pecan topping over the noodles in the center of the platter, leaving about a 1 1/2-inch border of the noodles showing.
- Serve at once.
- Makes 6 servings.
- Linda Burum; Asian Pasta
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 6 servings | |
| Calories 855 | |
| Calories from Fat 522 | 61% |
| Total Fat 59.48g | 74% |
| Saturated Fat 16.54g | 66% |
| Trans Fat 0.67g | |
| Cholesterol 134mg | 45% |
| Sodium 477mg | 20% |
| Potassium 537mg | 15% |
| Total Carbs 62.26g | 17% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.28g | 4% |
| Protein 20.01g | 32% |
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