Tuesday, October 5, 2010

Pork and Hokkien Noodle Stir Fry

What to do with char sui?  You did make some char sui, right?  You didn't burn yourself in the process, right?  Well, so now you have a whole pound of delicious barbecued pork.  What to do with it?  Well, you certainly don't have to eat char sui on its own like yesterday.  It is absolutely delicious in other recipes!  Since I didn't have any meat thawed out today, I had char sui both at lunch and dinner, and I thought I'd share my creations with the world.  I had almost zippo time to be cooking today, so both of these recipes are uber quick and simple.

I used those hokkien noodles again today.  They seem to really be great for stir fries.  This particular recipe didn't make quite as much as I would have liked (either that or I was just really hungry tonight), so if it looks like it's not a lot, just add a little more noodles and/or veggies and pork.  The sauce amount should be fine and dandy.

And if you didn't make your char sui yet, either pick some up in Chinatown, your local Asian market, or get cookin'!!

Pork and Hokkien Noodle Stir Fry


2 oz. char sui (see Char Sui Pork)
1-2 oz. hokkien noodles
large handful of baby spinach
small handful of canned bamboo shoots
vegetable oil
4 Tbsp. chicken stock
1 Tbsp. soy sauce
2 tsp. shaoxing rice wine
1 tsp. brown sugar

Put the noodles in a bowl and cover them with boiling water.  Leave stand for a few minutes to soften them up and soak some of the grease off. 

Wash the spinach and bamboo shoots.  Drain the vegetables and noodles separately.  Rinse the noodles under cold water and drain again.  Cut the char sui into 1/8 in. slices.

Heat a little oil in a frying pan and add the spinach and bamboo.  Saute until the spinach starts to wilt.  Add the pork and noodles.

Mix together the chicken stock, soy sauce, rice wine, and sugar.  Add the sauce to the frying pan.  Continue to cook 4 - 5 min. until everything is well heated and the sauce is slightly absorbed/reduces a little.  Remove from heat and serve.

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