Ma Yi Shang Shu Szechuan Pork With Cellophane Noodles Recipes

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:

• 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:

• 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.

Steps:

• Trim chops of excess fat and brown on both sides in a skillet on the stove top.
• Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions.
• Combine remaining ingredients together in a bowl and pour over vegetables.
• Cook on low for 3-5 hours or until chops are tender and cooked through.
• Serve hot with cooked rice.

Steps:

• Blend 2 tablespoon soy sauce and cornstarch in medium bowl.
• Add pork, tossing to coat well.
• Blend remaining soy sauce and sherry in small bowl and set aside.
• Cook and stir crushed red pepper in butter in large skillet over medium heat until pepper turns golden brown.
• Add pork mixture.
• Cook and stir for 5 to 7 minutes or until pork is no longer pink.
• Remove pork from skillet and set aside.
• Add red pepper, green onions and ginger to same skillet.
• Cook and stir for 3 minutes or until tender-crisp.
• Return pork to skillet with sherry mixture and cook for 2-3 minutes more, stirring constantly until pork is cooked.
• Serve over rice.

Steps:

• Soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices.
• Soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain.
• Slice ginger, green onion, and pork.
• Heat oil in skillet.
• Stir fry ginger, pork, and mushrooms for 2 minutes.
• Add green onions, chicken broth, bouillon cube, and soy sauce.
• Bring to boil; simmer for 5 minutes.
• Add noodles, vinegar, salt and pepper.
• Stir to mix.
• Simmer another 5 minutes.

Steps:

• In a small bowl, stir together the hoisin sauce, soy sauce, and sugar.
• Set aside.
• Heat the oil in a wok or large skillet over medium high heat.
• (Add more oil as necessary during cooking.).
• Stir fry the garlic in the hot oil for 15 seconds.
• Add the bell peppers and ground ginger.
• Stir fry for 3-4 minutes or until crisp-tender.
• Remove the pepper mixture from the wok.
• Add the pork to the hot wok.
• Stir fry for 3-4 minutes or until no pink remains.
• Push the pork away from the center of the wok.
• Pour the sauce into the center of the wok.
• Stir all ingredients together until they are well coated with the sauce.
• Cook and stir 1 minute longer, or until heated through.
• Serve immediately over hot cooked noodles or rice.