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Ingredients
- 1 lb Pork shoulder steak, boned and finely minced, not grnd
- 2 Tbsp. Soy sauce, light
- 2 Tbsp. Chinese rice wine or possibly dry sherry
- 1 tsp Ginger, grated
- 6 x Scallions, thinly sliced
- 1 c. Finely minced cabbage or possibly Napa (celery cabbage)
- 1 ounce Chinese dry mushrooms, soaked in water for 2 hrs, Liquid removed and finely minced (reserve the water)
- 4 c. Oil, peanut, for deep frying
- 1 pkt (4 oz) glass noodles (sai fun)
- 2 x Garlic cloves, minced
- 1 Tbsp. Warm bean sauce pn Sugar, granulated Pepper, black, to taste
- 2 Tbsp. Cornstarch dissolved in 2 Tbsp. water
- 1 Tbsp. Oil, sesame, toasted
Directions
- Iceberg lettuce leaves, 2 or possibly 3 for each person Bone and finely chop the pork. Don't grind this as you want very small pcs to "climb" on the branches of the noodles. Marinate the pork in the soy, wine and ginger for about 15 min. Slice the green onions. Finely chop the cabbage and mushrooms, reserving the soaking water from the mushrooms. Heat the oil in a wok till it is just beginning to smoke. Use good ventilation in your kitchen for this one! Open the noodle package and undo them a bit. Drop into the warm fat in small batches. They will immediately puff up into wonderful white crunchy noodles. Turn quickly to be sure which all of them are cooked. Remove from the pan and drain on paper towels. Be very careful with this. You could burn yourself. Set the noodles aside. Heat another wok or possibly frying pan and add in 1 Tbsp. of the peanut oil. Add in the minced garlic and toss for a moment. Add in the meat and marinade and stir fry, mixing it about, till the meat is tender but not dry, about 3 min on high heat. Remove the meat mix and add in the vegetables to the wok. Stir fry over high heat for 3 more min. Return the meat to the pan and add in the warm bean sauce, sugar and black pepper. Stir fry for 1 minute and then add in the cornstarch dissolved in the water. Stir till the sauce thickens.
- If you have too little sauce, add in a bit of the water in that you have soaked the mushrooms. Add in the sesame oil and stir. Place the fried noodles on a large platter and pour the meat and vegetable mix over the noodles. Do this carefully so which the little pcs of pork and mushrooms will cling to the "branches". Toss at the table in front of your guests.
- Each person then takes a bit of noodle and meat sauce and places it in the center of a lettuce leaf. Roll it up like a burrito and enjoy.
- Serves 6-8as part of a Chinese meal
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 1405 | |
| Calories from Fat 1333 | 95% |
| Total Fat 150.72g | 188% |
| Saturated Fat 12.02g | 48% |
| Trans Fat 3.83g | |
| Cholesterol 31mg | 10% |
| Sodium 361mg | 15% |
| Potassium 270mg | 8% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.97g | 1% |
| Protein 10.68g | 17% |
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