Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [131]
Swirl the remaining 1 tablespoon peanut oil into the wok. Add the scallions, garlic, and ginger; stir-fry until aromatic, about 20 seconds. Add the pork and continue stir-frying until cooked through, about 3 minutes.
Add the blanched snow peas and sliced mushrooms. Cook, stirring constantly, until heated through, about 20 seconds.
Pour in the broth mixture. Bring to a simmer, stir well, then cook undisturbed until the sauce reduces slightly, about 30 seconds.
Finally, stir in the cornstarch mixture. Cook just until the mixture thickens and starts to boil, about 20 seconds. Remove from the heat and pour this mixture onto the bed of crispy noodles.
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Fresh Asian noodles are handmade specialties beyond the capacity of a Western supermarket. Most are made with milled products not regularly available in the United States.
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Hot-and-Sour Lobster with Noodles
We crossed the classic Chinese soup with a stir-fry noodle dish. The only sweetness here comes from the lobster itself. Makes 4 servings
Two 8-ounce raw lobster tails, meat removed and thinly sliced, or two 8-ounce frozen lobster tails, thawed and thinly sliced
2 garlic cloves, minced
2 tablespoons peeled minced fresh ginger
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
2 tablespoons peanut oil
2 medium shallots, thinly sliced
2 teaspoons Asian red chili paste
½ chopped Chinese broccoli, chopped broccoli raab, or broccoli florets
½ cup chicken broth
¼ cup soy sauce
2 tablespoons Shaoxing or dry sherry
2 tablespoons rice vinegar
1 pound fresh round egg noodles or 12 ounces dried Chinese noodles, cooked and drained
Toss the lobster meat, garlic, ginger, cornstarch, and sesame oil in a medium bowl until the lobster is coated and the cornstarch has dissolved. Set aside for 10 minutes.
Heat a large nonstick wok or high-sided sauté pan over medium-high heat. Add the peanut oil, then the shallots. Stir-fry for 30 seconds, then add the chili paste. Stir to coat.
Add the Chinese broccoli, broccoli raab, or broccoli florets. Stir-fry just until slightly wilted, about 1 minute.
Add the lobster and all its marinade. Cook, stirring constantly, just until the lobster loses its transparency, less than 1 minute.
Stir in the broth, soy sauce, Shaoxing or sherry, and rice vinegar. Bring the sauce to a simmer and add the noodles. Toss gently to coat and serve at once.
Variations: Substitute 1 pound medium shrimp (about 35 per pound), peeled and deveined, or 1 pound sea scallops, sliced into disks, for the lobster.
Singapore Mai Fun
Here’s a take-out favorite: a curry dish made with rice vermicelli. For the most authentic taste, use an Asian curry powder, like one of the Madras-style bottlings from Singapore or Thailand. Buy barbecued pork from your local Chinese restaurant, make your own, or substitute smoked ham. Makes 4 servings
8 ounces rice vermicelli
3 tablespoons peanut oil
1 large egg, lightly beaten
4 ounces purchased Chinese-style barbecued pork, Char Siu, or smoked ham, thinly sliced
4 ounces medium shrimp (about 35 per pound), cleaned, deveined, and cut in half
4 ounces boneless skinless chicken breast, thinly sliced
1 tablespoon curry powder
2 scallions, cut into 1-inch pieces
3 tablespoons soy sauce
3 tablespoons chicken broth
Place the vermicelli in a large bowl and cover them with very hot water, the hottest your tap can produce. Set aside to soften for 10 minutes, then drain.
Heat a large nonstick wok or sauté pan over medium-high heat. Swirl in 1 tablespoon peanut oil, then add the egg. Scramble quickly over the heat, taking care to get the egg off the sides of the pan. The moment it sets, transfer to a small bowl.
Add the remaining 2 tablespoons peanut oil to the wok. Stir in the pork, shrimp, and chicken. Cook, tossing constantly, until the chicken is cooked through, about 3 minutes. Add the curry powder; cook, stirring constantly, just until aromatic,