PEANUT NOODLES WITH PORK
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
- Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
- Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.
WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS
Walter Kei of Hong Kong taught me this simple peppery Shanghainese-style stir-fry. Many traditional cooks prefer the "head and tail" of the bean sprout to be removed. This is very labor-intensive, but in Hong Kong, produce vendors sell trimmed sprouts, called "silver sprouts," for a slightly higher price.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to combine.
- Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spread it around it in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through.
RICE NOODLES WITH PORK SPINACH AND PEANUTS
This one came from a Sunset Magazine a while back. We love stir-frys as once you have the ingredients prepared, it goes together in a hurry and you have an entire meal in one pan.
Provided by TXOLDHAM
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Pour 2-1/2 to 3 cups boiling water in a bowl and add noodles. Let stand until soft and pliable - about 5 to 15 minutes.
- Meanwhile peel and chop onion. Rinse and drain spinach and bean sprouts. In a small bowl, mix 3/4 cup broth, vinegar, 3 tablespoons soy sauce and pepper.
- Drain noodles and if desired, cut into shorter lengths with scissors.
- Heat wok over high heat and when hot, add oil and swirl to coat bottom. Crumble pork and add to wok and stir until lightly browned. Add onion, ginger and garlic. Stir often until onion begins to brown.
- Add spinach, noodles and broth mixture. Mix until noodles are tender and hot, about 3 minutes. If too dry, add more broth by tablespoons until desired consistency.
- Add bean sprouts and peanuts; mix and add more soy sauce to taste.
- Pour into a wide serving bowl.
Nutrition Facts : Calories 673.8, Fat 29.1, SaturatedFat 8, Cholesterol 54.4, Sodium 1456, Carbohydrate 77.6, Fiber 5.9, Sugar 4.7, Protein 26.8
STIR-FRIED BEAN SPROUTS WITH PORK
Provided by Ken Hom
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chop the pork into small coarse bits. In a small bowl, combine it with the rice wine, 1 teaspoon of the soy sauce, sesame oil and cornstarch.
- Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well.
- Heat a wok or large saute pan until it is hot. Add 2 tablespoons of the oil and the ginger pieces. When the ginger has browned, remove it with a slotted spoon. Put in the pork and stir-fry for 2 minutes. Remove the pork with a slotted spoon.
- Reheat the wok and add the remaining oil. When the oil is very hot, add the shrimp paste and stir-fry it for 10 seconds. Then add the sprouts and the remaining 2 teaspoons of soy sauce. Continue to stir-fry for 4 minutes. Return the pork to the wok and mix very well with the sauce, continuously stir-frying for another minute. Give the mixture several good stirs, turn onto a platter and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 1 gram
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