Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5261898 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Glass Noodles, Belly Pork and Puffs

Pork

Glass Noodles, Belly Pork and Puffs
Ingredients:
2 Tablespoons vegetable oil
1-ounce packet or transparent noodles, soaked until soft, drained, water discarded
10 dried small shiitake mushrooms, soaked until soft in one cup warm water, reserve the water, and cut each mushroom in quarters
5 slices fresh ginger, slivered
5 scallions, angle-slivered
10 fried tofu puffs, each angle cut in half
1 cup choy sum, stems cut into one-inch pieces, leaves separated
1 Tablespoon dark soy sauce
1/4 pound belly pork, diced into small pieces
½ cup coriander leaves

Preparation:
1. Heat wok or fry-pan, add the oil, then the soaked noodles and the mushrooms, for two minutes.
2. Add ginger and scallion to the pan, and stir-fry for two minutes, then set this aside.
3. Add taro puff pieces, and stir-fry them for one minute, then add the choy sum stems and stir-fry for another minute before adding soy sauce and belly pork pieces and fry them until crisp; about two minutes.
4. Now add the choy sum leaves, and in one minute, then return the set aside ingredients to the pan, stir once, and serve in a pre-heated bowl.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720