Ma Yi Shang Shu Sichuan Noodles And Pork Recipes

Steps:

• Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
• Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
• Add pork and cook, breaking up meat, until browned, 5-7 minutes.
• Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
• Add paste, light soy, wine, and stock and bring to a boil.
• Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.

Steps:

• Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop.
• Scramble eggs and set aside.
• Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
• Add scrambled eggs.
• Add sesame oil and serve.
• To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water.
• To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.

Steps:

• Preparation:.
• Put the cellophane noodles in a large bowl and cover with boiling water. Stir and set aside to soak for at least 20 minutes.
• Put the ground pork in a bowl and add the 2 tablespoons soy sauce and sesame oil.
• Clean the scallions, then slice them, both the green and white, diagonally as fine as you can. Add half of the scallions to the ground pork mixture and mix well. Set aside the remainder of the scallions.
• Peel the garlic cloves and chop them into tiny pieces, about the size of a match head.
• Peel the ginger, then mince it very fine, until it reaches the consistency of coarse bread crumbs.
• When the cellophane noodles have become nice and soft, rinse them several times under cold water; drain well and set aside.
• Time to Cook!
• Heat your wok or pan over a high flame for 15 seconds, then pour in the oil. It will be hot enough to cook with when the first tiny bubbles forms and a few small wisps of smoke appear.
• When the oil is ready, toss in the chopped ginger and garlic, and the hot pepper paste. Stir-fry these ingredients together for 30 seconds, using your cooking shovel to keep things moving around in the hot oil.
• Add the meat and continue to stir-fry for about 1 minute, taking particular care to break up any large chunks of meat. Note: pork will not be completed cooked at this point.
• Pour in the soy sauce and stir-fry for 30 seconds.
• Add the cellophane noodles and cook for about 1 minutes, turning them over occasionally and making several cuts with the cooking shovel or wooden spoon.
• Add the water and the rest of the scallions. Taste for salt and season as needed to give a rich, clear taste to the noodles. Cover pan and let simmer over medium heat for 3 to 4 minutes.
• Sprinkle with freshly ground black pepper just before serving.

Steps:

• Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
• Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
• Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
• Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
• Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
• Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
• Garnish with the remaining scallions and serve.