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How To make Egg Noodles with Pork, Eggplant and Oyster Sauce
***P O R K*** 5 ounces boneless pork top loin
thinly sliced
1 tablespoon low sodium soy sauce
1 tablespoon dry vermouth
***Vegetables*** 3 ounces Italian Eggplant :
or Japanese Eggplant
2/3 cup new potatoes (about 2)
2 carrots
1 green onion
1 large garlic clove
fresh gingerroot 3 1/3 ounces straw mushrooms :
or less, halved
***sauce*** 1 cup chicken broth
1 tablespoon oyster sauce
1/2 teaspoon honey
1 tablespoon cornstarch rounded
freshly ground pepper 3 drops sesame oil
***** 1 tablespoon safflower oil :
for frying
5 ounces cooked egg noodles -- drained
PORK: Cut the boneless loin 'chop' into 1/2" strips. Then diagonally slice (1/4" thick: cross grain to tenderize.) Marinate pork 30 mins. in mixture of 1 tablespoon each of soy sauce and wine (Chinese rice wine, or dry sherry, or dry vermouth.)
Trim ends off eggplant. Cut once lengthwise, then cut into 1/4" half-moon slices. Soak in ice water salted with 1 teaspoon of soy sauce.
Peel the two small potatoes and cut into 1/2" dice. Place in a bowl; submerged in the salty ice water. Note: this bowl soaks the potato and weights the eggplant.
Scrub carrots; trim ends. Slice into 1/4" ovals (on the diagonal).
Cut the green onion: dice the white part; cut the green portion into 1" lengths. Equal parts garlic and ginger: select a large garlic clove. Cut a comparably sized piece of fresh ginger and peel it. Finely chop both the ginger and the garlic.
Drain the mushrooms and if the can liquid is not too salty, use it for the sauce, adding broth to it as needed.
Mix sauce ingredients,starting with the reserved liquid from the mushroom, if using. Set aside.
LATER: Heat water in a pasta pot to boiling. Cook the carrot and potato until tender crisp. Remove with slotted spoon and submerge in the ice water with the eggplant. Drain these vegetables well. Use the same water to cook the noodles.
Heat oil in the wok and stir fry in sequence: the pork (3 mins); the drain potato, carrot, and eggplant (2 to 3 mins); add the garlic, ginger and green onions (1 min); make a well for the sauce and add the liquid; cook until thickened. Stir in the straw mushroom pieces and the drained cooked pasta. Serve at once. MC Est 404 CALS, 12.7 G FAT 28.5% CFF.
Tip: start the pasta just after the pork is done. We used "medium egg noodles" -- dried, short, curly, about 1/4" width (1-1/2 cups dry measure).
Tested 10 Jun 97. Bob liked it more than I did. It did grow on me. Liked the potato, eggplant and carrot. Tasty and colorful. I wanted the pork to be more tender. -- patH
Posted on eat-lf by phannema@wizard.ucr.edu
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⏲ CHAPTERS ⏲
00:00 - Intro
00:43 - The backstory on soy sauce chow mein
01:06 - Noodles: fresh vs steamed
01:50 - Noodles: distinguishing between Chinese egg noodles
02:18 - Steam the noodles
02:50 - Chop ingredients
03:52 - Prepare sauce
04:37 - A quick primer on soy sauce
05:58 - Steaming noodles vs boiling noodles
06:57 - Dunk in boiling water
07:13 - Drain the noodles, separate, cool
07:40 - Heat wok, start cooking
08:43 - Secrets for making chow mein
09:39 - Flip noodles, add oil
11:29 - Add veggies, flavors
13:37 - Plate
14:05 - Meal Time!
15:03 - All about noodles + getting the perfect texture
17:24 - Dad’s favorite soy sauce brand?
17:56 - Why this dish doesn’t come with meat + naming philosophy
19:15 - Did you eat this in China?
19:51 - Restaurant vs homemade chow mein
21:40 - On Wok Hei
22:32 - As long as you’re happy!
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Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish