Chinese barbecued pork (also called char siu pork) and fresh Hokkien-style egg noodles (available at Asian grocers) make for a delectably savory dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 cup dried cloud ear (tree fungus) mushrooms||2 tsp peeled and finely grated fresh ginger|
|2 tbsp oyster sauce||1 red bell pepper, seeded and thinly sliced|
|2 tbsp soy sauce||1 cup snow peas, each pod cut in half lengthwise|
|1 tsp honey||1 lb thick, fresh Hokkein-style egg noodles|
|2 tbsp vegetable oil||12 oz char siu pork, thinly sliced|
|2 garlic cloves, minced|
Put the mushrooms in a heatproof bowl, cover with boiling water, and set aside for 30 minutes to soak. Drain and cut them into thin strips.
Bring a large pot of water to a boil over high heat.
In a small bowl, mix the oyster sauce, soy sauce, and honey together and set aside.
Heat the oil in a wok or large frying pan over high heat. Add the garlic and ginger and stir-fry for 15 seconds. Add the red pepper, stir-fry for 3 minutes, then add the snow peas, and stir-fry for 1 minute, until they turn bright green.
Meanwhile, add the noodles to the boiling water and cook for 1 minute. Add the pork to the wok, pour in the reserved oyster sauce mixture, and toss over the heat for 1 minute, until everything is heated through. Drain the noodles, toss well with the stir-fried pork and vegetables, and serve hot.
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