Title: FIERY PORK & WINTER BAMBOO SHOOTS OVER SNOW
Categories: Chinese, Pork, Hot
Yield: 4 servings
1 lg End-cut pork chop or:
1/2 lb Pork butt
1 1/4 c Slivered winter bamboo
-shoots
1 ts Minced ginger root
2 lg Garlic cloves
2 tb Peanut oil
1/2 c Chicken stock
1 ts Chili paste with garlic
1 pn Sugar
1 1/2 c Vegetable oil
1/2 c Rice stick noodles
2 ts Thin soy sauce
2 ts Cornstarch
Cornstarch paste
1 ts Chinese red vinegar
This attractive dish is spiced with pungent, hot chili
sauce with garlic.
Preparation: Rinse bamboo shoots; slice & sliver to
the size of thick matchsticks. Slice pork like bamboo
& marinate in thin soy sauce & cornstarch for 10
minutes. Peel & slice garlic in thin rounds. Combine
stock, chili paste & sugar.
Deep-frying Rice Stick: Break up rice stick before
measuring. Heat vegetable oil in hot wok. When oil
is medium hot, test a few pieces of rice stick: it
should fry quickly to a puffy white. If it browns,
turn down the heat. Fry rice sticks in very small
batches. Spread out fried snow on serving platter,
reserve in warm place.
Stir-Frying: Clean wok; then reheat to very hot. Add
peanut oil, heating until it just begins to smoke; add
drained pork & stir-fry briskly for about 2 minutes.
Add bamboo, garlic & ginger. Toss with pork for 1
minute. Re-stir liquids and add to wok. Cover wok, &
simmer for 3 minutes. Remove cover; turn up heat
again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick & serve.
