3 tb Peanut oil
1/3 lb Pork butt or shoulder,
-slivered
1 tb Slivered fresh ginger root
2 ts Thin soy sauce
2 ts Dry sherry
1/4 c Slivered Szechuan mustard
-green
4 c Water
2 1/2 oz (approx) bean thread noodles
1 tb Minced fresh coriander
4 Sprigs of coriander for
-garnish
2 ts Sesame oil
Preparation: Marinate pork and ginger in thin soy and
sherry for 30 minutes. Rinse chunk of Szechuan
mustard green to remove all traces of chili coating;
sliver like pork. The chili flavor will still be
there, but in delicate balance with the mustard and
pork. Soak noodles in warm water for 15 minutes, then
rinse and drain.
Stir-fry: Add oil to hot wok; when it just begins to
smoke, add pork and ginger mixture. Stir-fry 30
seconds. Add Szechuan mustard green; stir- fry 2
minutes.
Soup: In 2-quart saucepan, boil the water. Add hot
pork stir-fry; simmer 3 minutes. Five minutes before
serving, bring broth to boil, and add soaked noodles
and minced coriander. Simmer 3 minutes or until
noodles are soft, but not pasty. Pour into serving
bowl, garnish with coriander sprigs and sesame oil,
and serve.
