Recipes

[DiAnne]

Something different my children always liked.

1 pound rice noodles (your choice)
1/2 cup chicken broth
2 T dark soy sauce
2 t regular soy sauce
1 t Chinese black vinegar
1/2 t Chinese 5 spice powder
1 T brown sugar
2 t cooking oil
1/2 onion, chopped
1 pound ground pork
2 cloves garlic, finely minced
1 8 oz can bamboo shoots, drained and diced
4 oz fresh Shitake mushrooms, diced
1 green onion, chopped

Cook noodles according the package directions and drain.

Combine chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar in a bowl. Set aside.

Heat wok over med-high heat. When hot swirl in cooking oil. Add in onion, cook 1 minute. Stir in ground meat and cook for until almost done. Push to side onion and meat and add in garlic. Stir fry for a few seconds. Add in bamboo shoots and mushrooms. Toss everything together.

Pour in broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in green onions. Serve over noodles.

I use less noodles and extra green onion to garnish.

[jetts_mom]

DiAnne, this sounds yummy! I'm copying it to my recipes folder and am going to give it a try. Love this kind of food. Thanks for posting!

[ROMARY]

Excellent recipe.

[Britbrit13]

Yum, ty for sharing!! looks amazing!!!

Brittany

[RespectLife]

This sounds delicious!! Thanks for posting!! I can't wait to try. Been on a mexican flavor kick too long now...time to try asian!!

DiAnne- (or anyone else...)

Any subs for Chinese black vinegar?

Are the two different soy sauces critical to the recipe? I just have one bottle of red. sodium soy sauce.

I apologize for all the questions....I just don't have room or the budget right now to buy any more bottles of anything. Appreciate the help!!

TIA!!!

[katkitty]

Thanks for that recipe! Here is another similar one, the alcohol burns/cooks off and you are left with the flavor. My idea of fast food!

ANTS CLIMBING A TREE ( ma-3 yi shang-4 shu-4)

aka Cellophane Noodles w/Spicy Minced Pork

***************

For marinating the pork

3/4 pound ground/minced pork (the smaller the grind the better, chopping the meat while cooking isn't the same)

2 teaspoons rice vinegar

2 teaspoons soy sauce

1 teaspoon Asian (toasted) sesame oil

***************

6 ounces bean-thread (cellophane) noodles

2 tablespoons vegetable oil

1/2 cup thinly sliced scallion

1 tablespoon minced garlic

1 tablespoon minced peeled fresh ginger root

2 teaspoons Asian chili paste or 1/2 teaspoon dried hot red pepper flakes

1 1/2 cups chicken broth

3 tablespoons Scotch

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 teaspoon Asian (toasted) sesame oil

3 tablespoons chopped fresh coriander, or to taste

**********

Marinate the pork:

In a small bowl combine the pork gently with the vinegar, the soy sauce, and the sesame oil and let it marinate at room temperature for 20 minutes.

In a bowl soak the noodles in warm water to cover for 15 minutes, drain them, and cut them into 3- to 4-inch lengths.

In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it just begins to smoke and in it stir-fry 1/4 cup of the scallion, the garlic, and the ginger root for 30 seconds.

Add the pork and the chili paste and stir-fry the mixture, breaking up the lumps, until the meat is no longer pink.

Add the broth, the Scotch, the soy sauce, the vinegar, and the sugar and bring to a quick simmer. As soon as it simmers (few seconds) add the noodles to the mixture, stirring occasionally, for 3 to 5 minutes, or until the noodles have absorbed the liquid.

Transfer the mixture to a platter, drizzle it with the sesame oil, and sprinkle it with the coriander and the remaining 1/4 cup scallion.

[RespectLife]

DiAnne- (or anyone else...)

Any subs for Chinese black vinegar?

Are the two different soy sauces critical to the recipe? I just have one bottle of red. sodium soy sauce.

I apologize for all the questions....I just don't have room or the budget right now to buy any more bottles of anything. Appreciate the help!!

TIA!!!

Anyone? I was hoping to make this over the weekend!! Again, TIA!!

[WenGirl42]

On 1/22/2014 RespectLife said:

DiAnne- (or anyone else...)

Any subs for Chinese black vinegar?

Are the two different soy sauces critical to the recipe? I just have one bottle of red. sodium soy sauce.

I apologize for all the questions....I just don't have room or the budget right now to buy any more bottles of anything. Appreciate the help!!

TIA!!!

Anyone? I was hoping to make this over the weekend!! Again, TIA!!

You can use balsamic vinegar in place of the black vinegar...depending on how aged/sweet your balsamic is, you might want to reduce the sugar in the recipe so make sure you taste before adding it all.

The dark soy sauce is harder. The recipe calls for more of this and it's very different from the regular (light) soy sauce, which is very salty/savory. Dark soy sauce is sweet. You can search online for substitutes...it looks like you can cobble something together with veg or beef bouillon, molasses, balsamic vinegar and spices. Do you have any Hoisin or Teriyaki sauce? These are different but they're on the sweeter side too, so might give you the same idea. If you have to you can leave it out (maybe up the brown sugar to taste) and just know your recipe will be different from how it's written (the flavors still seem like they would work well together without it).

[RespectLife]

Wengirl...thank you so much for the helpful info! I do have both Hoisin and Teriyaki so I might be able to come up w/ something. I haven't even opened the Hoisin yet! Didn't know what to use it for! Yet, I bought it! LOL Maybe I can use it here.

I also have both Balsamic vinegar and Balsamic Glaze!

Truly...thanks again for your help!

[WenGirl42]

On 1/22/2014 RespectLife said:

Wengirl...thank you so much for the helpful info! I do have both Hoisin and Teriyaki so I might be able to come up w/ something. I haven't even opened the Hoisin yet! Didn't know what to use it for! Yet, I bought it! LOL Maybe I can use it here.

I also have both Balsamic vinegar and Balsamic Glaze!

Truly...thanks again for your help!

You're welcome, let us know how you like the recipe! I'm adding both the one in the OP and the one katkitty posted to my list to try too