Pork Chop Suey With Rice Noodles Recipe
Pork Chop Suey! There is nothing as tasty and typically Chinese as a bowl of freshly made Pork Chop Suey! If you really want to prepare an authentic Chinese spread then the Pork Chop Suey is the dish for you! Try it!
Ingredients
| Pork butt | 1/3 Pound | |
| 1 teaspoon rice wine or dry sherry | ||
| 1/2 teaspoon minced fresh ginger root | ||
| Oil | 4 Cup (16 tbs) (Marinade:) | |
| Rice noodles | 2 Ounce (Marinade:) | |
| 1/3 lb. squid, if desired, cleaned, shredded | ||
| Soy sauce | 1 Tablespoon (Seasoning sauce:) | |
| Sugar | 1/2 Teaspoon (Seasoning sauce:) | |
| Salt | 1 Teaspoon (Seasoning sauce:) | |
| Sesame oil | 1 Teaspoon (Seasoning sauce:) | |
| Pepper | 1/2 Teaspoon (Seasoning sauce:) | |
| Chicken broth | 1/4 Cup (16 tbs) (Seasoning sauce:) | |
| Cornstarch | 1/4 Teaspoon (Seasoning sauce:) | |
| Mushrooms | 1/2 Cup (16 tbs), sliced (Seasoning sauce:) | |
| Shredded carrot | 1/2 Cup (16 tbs) (Seasoning sauce:) | |
| Green pepper | 1/2 Cup (16 tbs), shredded (Seasoning sauce:) | |
| Celery | 1/2 Cup (16 tbs), shredded (Seasoning sauce:) | |
| 1/2 cup shredded bamboo shoots, if desired | ||
| Bean sprouts | 1/4 Cup (16 tbs) (Seasoning sauce:) | |
Directions
Slice pork into thin strips with a cleaver.
Cut strips into 1" x 1/2" shreds.
Combine marinade ingredients in a small bowl.
Add pork shreds; mix well.
Let stand 30 minutes.
Heat 4 cups oil in a wok over high heat to 350CF (175°C).
Carefully drop in rice noodles.
Press noodles under oil with a spatula and deep-fry 2 or 3 seconds until noodles puff.
Remove with chopsticks or a slotted spatula, draining well over wok.
Cool on a platter.
Break cool noodles into small pieces.
Combine seasoning sauce ingredients in a small bowl; mix well.
Remove oil from wok except 1/2 cup.
Heat oil remaining in wok 1 minute.
Stir-fry pork and squid, if desired, over high heat about 2 minutes until pork is browned.
Stir in mushrooms, carrot, green pepper and celery.
Add bamboo shoots and bean sprouts, if desired.
Stir-fry over medium heat 3 minutes.
Pour seasoning sauce into wok and stir-fry 1 minute to coat vegetable mixture.
Cut strips into 1" x 1/2" shreds.
Combine marinade ingredients in a small bowl.
Add pork shreds; mix well.
Let stand 30 minutes.
Heat 4 cups oil in a wok over high heat to 350CF (175°C).
Carefully drop in rice noodles.
Press noodles under oil with a spatula and deep-fry 2 or 3 seconds until noodles puff.
Remove with chopsticks or a slotted spatula, draining well over wok.
Cool on a platter.
Break cool noodles into small pieces.
Combine seasoning sauce ingredients in a small bowl; mix well.
Remove oil from wok except 1/2 cup.
Heat oil remaining in wok 1 minute.
Stir-fry pork and squid, if desired, over high heat about 2 minutes until pork is browned.
Stir in mushrooms, carrot, green pepper and celery.
Add bamboo shoots and bean sprouts, if desired.
Stir-fry over medium heat 3 minutes.
Pour seasoning sauce into wok and stir-fry 1 minute to coat vegetable mixture.
Chef
