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Receta Pan Fried Noodles With Curly Endive,Pork,Pecans And Honey Bourbon
by Global Cookbook

Pan Fried Noodles With Curly Endive,Pork,Pecans And Honey Bourbon
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Ingredientes

  • 12 ounce Lean pork loin, cut into strips 1/4 inch by 1/4 inch by 1 1/2 inches
  • 7 Tbsp. Bourbon whiskey
  • 1 Tbsp. Soy sauce
  • 1 tsp Cornstarch
  • 4 tsp Ginger, chopped
  • 1 c. Pecan halves
  • 1 lb Fresh Chinese egg noodles, or possibly spaghettini
  • 2/3 c. Vegetable oil, about
  • 1/2 c. Unsalted butter, at room temperature
  • 2/3 c. Yellow onion, minced
  • 2 c. Beef stock
  • 2 3/4 tsp Honey
  • 2 tsp Rice vinegar
  • 2 1/4 tsp Cornstarch, mixed with
  • 2 Tbsp. Beef stock
  • 5 c. Curly endive leaves, torn into little wisps

Direcciones

  1. Combine the pork, 2 Tbsp. of the whiskey, soy sauce, 1 tsp. of the cornstarch, and 1 tsp. of the chopped ginger in a bowl. Mix well and allow to marinate at least 30 min. In a dry skillet, toast the pecans over medium heat, shaking the pan and turning the nuts occasionally till they begin to color lightly throughout; cold on a plate. Cook the noodles for pan-fried noodles (in other words, undercook them a bit, they will cook more later in recipe). Rinse them with cool water, drain them well, and toss them in a bowl with 1 1/2 tsp. vegetable oil.
  2. Heat 1 1/2 Tbsp. each butter and oil in the skillet. Saute/fry the onion till translucent/soft and cream colored but not brown; transfer the onion to a plate. Heat another 1 1/2 Tbsp. each oil and butter in the pan. With a slotted spoon, lift the pork from the marinade and place it in the pan, reserving the marinade.
  3. Saute/fry the pork, stirring frequently, till it is nicely browned. Remove the pork from the pan, pour in the remaining 5 Tbsp. whiskey, and boil briskly to deglaze, stirring any browned bits from the bottom and sides of the pan, about 3 min. Add in the stock, the remaining 3 tsp. ginger, and the sauteed onion. Boil the mix, uncovered, till the liquid is reduced to 1 1/3 c.. Add in the honey, vinegar, and marinade. Remove the pan from the heat till you are ready to serve.
  4. About 10 min before serving time, heat 2 Tbsp. oil in a wok and stir-fry the endive just till it is lightly coated with oil and begins to wilt; transfer to a plate. (You may want to cook the endive in two batches; crowding steams it rather than stir-frying it.) Heat 2 1/2 more Tbsp. oil in the pan and stir-fry half the noodles till some of them begin to crisp. Transfer them to a large serving platter and place in a hot oven.
  5. Stir-fry the remaining noodles. Mix all the noodles and the endive together, heap on the platter, and keep hot while you finish the sauce.
  6. Whisk the cornstarch mix into the sauce, then boil it about 1 minute till it thickens slightly. Turn the heat to low and whisk in the remaining butter, a Tbsp. at a time. Return the pork to the pan to hot. Stir in the pecans. Pour the pork and pecan topping over the noodles in the center of the platter, leaving about a 1 1/2-inch border of the noodles showing.
  7. Serve at once.
  8. Makes 6 servings.
  9. Linda Burum; Asian Pasta