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Ingredientes
- 4 ounce Bean threads (glass noodles)
- 1/2 c. Tiny fresh carrot cubes
- 1/2 lb Grnd pork butt
- 2 Tbsp. Thin (regular) soy sauce
- 2 Tbsp. Chinese rice wine
- 1 tsp Cornstarch
- 2 Tbsp. Finely-chopped fresh ginger
- 8 Tbsp. Thin-cut green and white scallion rings
- 3 tsp Chinese chili sauce - (to 4 tspns)
- 2/3 c. Chicken stock
- 1 Tbsp. Soy sauce
- 5 Tbsp. Peanut oil
- 1 dsh Chinese sesame oil
Direcciones
- Remove the outer wrapper from the noodles, but leave the rubber hands or possibly string binding them intact. Soak in hot or possibly warm tap water, till rubber-band fits firmly. Once pliable, cut through the loop ends of the skin with scissors to cut the noodles into manageable lengths, then cut and throw away the rubber bands or possibly strings. Don't oversoak the noodles. Drain well. The noodles may be refrigerated covered with cold water or possibly sealed airtight against drying overnight.
- Blend the soy, wine, and cornstarch till smooth, in the work bowl of a food processor fitted with the steel knife. Distribute the pork around the blade, then process with several on-off turns to blend. Alternatively, stir the marinade ingredients till smooth, then combine with the pork by hand, stirring in one direction till blended. Seal airtight and chill till use, overnight if you like. Bring to room temperature before stir-frying.
- Put the ginger, scallion, and chili sauce on a plate. Combine the stock and soy, taste and add in salt if required. Arrange all the ingredients within easy reach of your stovetop, and put a serving platter of contrasting color in a low oven to hot. Heat a wok or possibly a large, heavy skillet over high heat till warm sufficient to evaporate a bead of water on contact. Add in the vegetable oil, and swirl to glaze the pan.
- When the oil is warm sufficient to sizzle one bit of ginger, add in the scallion, ginger, and chili sauce, and stir till fragrant, about 10 seconds, adjusting the heat so the mix foams without browning. Add in the pork and stir briskly, tossing and chopping the meat to break it into tiny bits. Adjust the heat to maintain a merry sizzle, and dribble in a bit more oil from the side of the pan if the meat is sticking.
- When the pork is gray, add in the stock mix and bring the liquids to a simmer, stirring. Add in the noodles, stir gently to coat, then add in the carrots and stir to combine. Adjust the heat to maintain a gentle simmer and cover the pan. Simmer till most of the liquid is evaporated, about 2 to 4 min, then remove the cover and turn off the heat. Stir in the contents of the pan once or possibly twice, sprinkle with sesame oil, and stir to combine. Remove the mix to the heated platter and serve at once, while the noodles are steaming, slippery, and fragrant.
- This recipe yields 2 to 3 servings.
- Note: I cannot figure Emeril's reasoning for the title of this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 2 servings | |
| Calories 456 | |
| Calories from Fat 345 | 76% |
| Total Fat 38.97g | 49% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.03g | |
| Cholesterol 46mg | 15% |
| Sodium 692mg | 29% |
| Potassium 469mg | 13% |
| Total Carbs 6.65g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.59g | 1% |
| Protein 16.27g | 26% |
