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Shredded Pork with Sesame Noodles
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/2 pound thin spaghetti or linguini
1 -2 teaspoons sesame seed oil
1/2 pound lean pork or beef, shredded (about 1 cup)
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon dry sherry
1/2 teaspoon crystalline brown sugar
1 cup dried black mushrooms, softened in hot water for 15 minutes
2 tablespoons canola, corn, or peanut oil
1 slice unpeeled ginger root, slivered
2 cups shredded napa cabbage, or bok choy
1/2 cup shredded carrots
1/2 cup thinly sliced green onions
1- 2 teaspoons soy sauce
Cook the noodles in a large amount of boiling water until a little more tender than al dente. Drain, put into a bowl and toss with the sesame seed oil to keep them from sticking together. Set aside. Place the pork in a bowl and add the soy sauce, cornstarch, sherry, and sugar. Stir together well. Set aside. Drain the softened mushrooms, reserving 2 tablespoons of the soaking liquid. Set aside. Snip off the stems of the mushrooms with scissors and discard. Cut the caps into thin shreds. Set aside. Pour the oil into a wok or stir-fry pan and place it over high heat. Add the ginger root and stir until the oil is hot but not smoking. (Reduce the heat if necessary) Stir up the pork again and add it to the pan. Stir for about 2 minutes, or until there is no pink left in the meat. Add the cabbage, carrots, mushrooms, and green onions. Stir for about 2-3 minutes, or until the vegetables are tender-crisp. Add the reserved mushroom liquid and stir a few times to mix. Add the noodles and stir thoroughly until they are heated through. Stir in the remaining soy sauce. Turn out onto a large serving platter. Serve immediately.
Recipe created 1998-01-19.
