Pork Chow-Mein
Pork Chow-Mein
2020-03-05 14:47:23
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Ingredients
- 250 g fresh thin egg noodles or Italian vermicelli noodles
- 1 medium onion
- 1 medium carrot
- 4 spring onions
- 1 small green pepper
- 1 small red pepper
- 5 tablespoons oil
- 1 teaspoon garlic, finely chopped
- 2 teaspoons of ginger, fine chopping
- 4 tablespoons of bacon
- 1 Cup of cooked ham, in dice
- 6 teaspoons char sui china sauce
- 1/2 Cup of bean sprouts, without the tips
- 3 teaspoons cornmeal
- 1 1/4 cups of chicken broth
Instructions
- Put the noodles in a large saucepan with boiling water and cook until tender.
- Drain them in a strainer and put them on a clean cloth to dry. Cut the onion into four or eight pieces and separate the layers. Cut the carrot into thin strips.
- Cut the spring onion into pieces of 5 cm and peppers in squares of 2,5 cm.
- Hot 1 tablespoon of oil in a thick-bottomed skillet. Put half of the noodles and let them cook over moderate heat for 5 minutes or until a golden, crispy "cake" has formed. Turn it over and brown it 5 more minutes, adding another tablespoon of oil to drain down the wall of the pan. Put the noodles in a dish and keep them warm. Repeat with the remaining noodles.
- Heat the rest of the oil in a wok and fry the garlic and ginger until golden brown Add the onion, the carrot and pepper and stir so that it mixes well over high heat during 3 minutes.
- Add Bacon, The diced ham and char sui sauce and fry it another minute. Add the bean sprouts and stir them for a few seconds.
- Lay the cornmeal in a little broth and incorporate it into the wok with the remaining broth.. Stir until boiling and thickening. Place the noodle cake on a bowl and cut it with a knife. Pour the mixture with the pork. Serve immediately.
Notes
- Prepare this dish immediately before serving. Bacon can be bought at your butcher shop or at a butter shop. To remove grease from a homemade broth, the easiest thing is to let the liquid cool and then put it in the refrigerator.. The fat will rise to the surface and harden. Then, You just have to lift that layer of solid fat and discard it. Hot broth can be foamed with a ladle, But with this method it will not be enough to eliminate all the fat, It is necessary to drag a paper napkin lightly on the surface to remove the last grease residues. Variation: If you can't find the char sui sauce bottled, replace it with 1 Tablespoon Hoisin sauce. It is a dark reddish-brown sauce made from miles of ground and fermented soybeans., wheat flour, garlic, sugar and red rice. This last ingredient is not the real red rice of Sri Lanka, but white rice reddened with food coloring. Hoisin sauce is the traditional accompaniment to Pekingese roast duck and also pairs perfectly with pork-based dishes.. Glazed meat with hosim sauce during cooking takes on a pink appearance.
Recipes easy to https://recetasdecocinafaciles.NET /
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