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12
10
12
4
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1
1
1
1
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2
2/3
2
3
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ar
ar
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oz
oz
oz
cl
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T
T
T
T
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T
c
t
T
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Rice Noodles, wide (1)
Pork, lean
Choy (2)
Garlic
-- Sauce
Fish Sauce (3)
Soy Sauce (5)
Rice Vinegar
Yellow Bean Sauce (6)
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Oil
Stock
Cornstarch
Water
-- Serve with
Chili Vinegar Sauce (7)
and/or
Chili Garlic Sauce
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Prep - (30 min. If dried noodles about 1 hour
soaking time)
- IF using FRESH RICE NOODLES, separate into strands
and cut into about 3 inch lengths.
- IF using DRIED RICE NOODLES, break into about 3 inch
lengths and soak in warm water about 1 hour. See
Rice Noodles.
- Slice PORK about 1/8 inch thick and into strips about 3/4
inch x 1-1/2 inches.
- Cut or tear CHOY leaves into 2 inch pieces. Cut stems
at a very shallow diagonal into "horse ears" about 1/4 inch thick at
the base end increasing to 1 inch at the thin end. Keep stems separate
from leaves and tender tips.
- Crush GARLIC and chop medium.
- Mix together all Sauce items.
- Mix Cornstarch with 3 T Water.
Run - (15 min)
- Everything must be ready - this will go very fast.
- In a wok or spacious sauté pan heat Oil and fry
Garlic stirring until the first hint of color, then turn the
heat to very high and stir in Pork. Fry stirring until the
Pork has lost all it's raw color and any exuded liquid has evaporated.
- Stir in Choy Stems. Fry stirring a few minutes, depending
on how much lead the stems need over the leaves for your chosen
choy.
- Stir in Choy Leaves until coated with oil and mostly wilted,
then stir the Sauce Mix until well distributed.
- Stir in Stock and simmer covered stirring occasionally for
about 4 minutes or until the stems are crisp tender.
- Stir up the Cornstarch and stir it in for a minute or two.
- Distribute Noodles over the top and stir them in very quickly
until reasonably well distributed. Give dried noodles more time to soften
than fresh - but not too long or they will break up.
- Serve immediately.
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