Pork with Broccoli & Rice Noodles

Click to Enlarge	Pork with Broccoli & Rice Noodles Cambodia - Char Mee Gantang
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Most		Typical of Cambodian cooking this tasty broccoli and noodle dish is "hottened" with black pepper rather than chilis as similar Thai dishes are. Of the accompanying condiments, Tik Marij would be authentic Cambodian and the Chili Garlic Sauce more Thai or Vietnamese, but I like it anyway.

10
7
8
2
2
1
1
1/2
1/4
1
2
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oz
oz
oz
cl

T
T
c
t
t
T
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Rice Noodles wide (1)
Pork, lean
Broccoli Chinese (2)
Garlic
Eggs, large
Fish Sauce
Soy Sauce, light
Stock (3)
Black Pepper
Cornstarch
Oil
-- Server with
Tik Marij -or-
Chili Garlic sauce

Prep

If RICE NOODLES are fresh cut 3/4 inch wide and separate strands. If dried, soak in very warm water water for 25 minutes or so (see Note-1).
Slice PORK thin into medallions about 1 inch by 2 inches.
Remove BROCCOLI leaves and tender flower heads from the stems and tear into pieces about 1 inch on a side. Cut stems diagonally about 1/4 inch at the thick end increasing to 1 inch at the thin end. Keep leaves separate from stems.
Chop GARLIC small.
Shell EGGS and break up yolks.
Mix together Fish Sauce, Soy Sauce, Stock and Black Pepper.
Mix Cornstarch with 3 T Water.

Run

Have everything ready - this will go fast.
In a wok or spacious sauté pan heat Oil and fry Garlic until it shows a little color, then stir in Pork. Stir fry until pork is no longer pink.
Push pork up the sides and pour in Eggs. Let them set up some (you don't want them too jumbled), then gently stir the pork into them.
Stir in the Stock mix, then the Broccoli stems. Cover and simmer until stems are somewhat tender, then stir in the leaves. Cover and simmer a few minutes until stems are tender.
Stir up the Cornstarch mix to make sure it's suspended, then stir into the pan until well distributed.
Stir in the Rice Noodles and stir the minimum needed to get them well incorporated and hot. If you used dry noodles stir a little longer until they are tender.
Serve immediately.

NOTES:

Rice Noodles: Weight is for fresh, which should be cut to 3/4 inch wide. If using dry start with 5 ounces of the widest noodles you can find (generally under 1/2 inch) and soak in very warm water for about 25 minutes. Dried noodles are easier because they tend to stick to the pan less, but they must be cooked a little longer. See my Rice Noodles page for more information.
Chinese Broccoli: is very similar to Italian broccoli (which is actually a turnip green) except the leaves are a lot larger. If all you have is regular broccoli cut into small florets and discard the tough main stem. You'll have to start with a bit more weight because of that. See my Chinese Broccoli page for more detail.
Stock: If using dried noodles you'll need just a little more stock,
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch