Barbecued Pork With Chow Fun Food

MOM'S BBQ PORK CHOW MEIN

Steps:

• Combine all sauce ingredients in a bowl and whisk together. Set aside.
• Slice BBQ pork into strips. Set aside.
• Fill a medium pot with water and bring to a boil.
• Add steamed chow mein noodles to the boiling water and stir with chopsticks to loosen, about 1 minute.
• Drain the noodles in a colander and rinse well with cold water.
• Shake excess water from the colander and let noodles continue to drain.
• Heat a large wok over medium high heat.
• Add oil, then add sliced onions and carrots. Stir-fry for about 1 minute until fragrant.
• Add the BBQ pork to the pan and cook about 1 minute.
• Stir the sauce and add to the pan, mixing with all the ingredients. Let cook about 1 minute.
• Add the cabbage and bean sprouts and mix to combine.
• Add the noodles and the green onions.
• Using two spatulas or two cooking spoons, lift and toss all the ingredients in the wok to mix.
• Continue to mix until noodles are heated through and ingredients are well combined. No liquid should remain at the bottom of the wok.

BARBECUED PORK WITH CHOW FUN

Steps:

• Cut noodles into pieces, 1 1/2" long and 1/2" wide.
• Set aside.
• Heat 2 tbsp of oil in wok to 400°F.
• Add Chow Fun, and stir-fry quickly until it is well heated.
• Add 1/2 tsp salt and the soy sauce.
• If it's too dry, add the chicken stock.
• Remove from wok.
• Heat 2 tbsp of oil in wok to 400°F.
• Stir-fry pork for 1 minute.
• Add bok choy, sprouts, and scallion, and 1/2 tsp salt.
• Stir-fry for 2 minutes (may be prepared in advance to this point).
• Add chow fun and stir until heated throughout.

BEEF CHOW FUN

Steps:

• For marinade: Add steak and 1/4 cup water to a large mixing bowl. Sprinkle in the meat tenderizer and mix thoroughly. Sprinkle in the baking soda and mix thoroughly. Sprinkle in sugar, chicken bouillon, white pepper and MSG if using and mix thoroughly. Pour in soy sauce and mix thoroughly, then sprinkle in potato starch and mix thoroughly. Pour in sesame oil and vegetable oil and mix thoroughly. Let sit for 15 to 20 minutes.
• For rice noodles: Heat some water in a large pot and fit it with a steamer rack. Using a grain mill, grind the soaked rice with the soaking water, catching the ground mixture in an extra-large bowl. Add 1/2 cup water in increments if mill stone is not saturated enough with water to get a fine grind. Add oil, salt, tapioca starch, half the potato starch and half the cake flour to the ground rice water. Using a hand blender, blend all ingredients together, being careful not to splatter. Add about 1/2 cup water if the mixture is too thick. Once the mixture is blended and smooth, add the remaining potato starch and cake flour. (If the mixture is too thick, add water slowly in increments of 1/2 cup at a time.) When the mixture sticks to your blender beaters and drips a single trail of liquid back into the bowl, the mixture is ready for cooking.
• Cover a flat surface with plastic wrap and brush the plastic with oil. Put a 9- to 10-inch round cake pan into the steamer rack and cover. (Have the heat on high to ensure the water is on a constant boil.) When the pan is hot, remove the lid and brush the pan with oil. Ladle in a thin layer of the rice mixture to cover the bottom of the pan. Replace cover and steam, 2 to 3 minutes. Remove pan from the pot and flip the noodle sheet out onto the oiled plastic wrap. Fold noodle sheet into halves or thirds and set aside to cool. Continue with remaining rice noodle mixture. Cut noodles 1/2-inch thick.
• For chow fung: Heat a medium skillet over medium-high heat; add 1 tablespoon oil. When oil is hot, add rice noodles. Sear each side of noodles to golden brown. Adjust heat as necessary to avoid burning or under-browning the noodles. When noodles are golden brown, turn of heat and remove noodles from skillet. Set aside.
• Mix together oyster sauce, dark soy sauce, sesame oil, salt, sugar, white pepper, MSG, if using and 1 teaspoon cooking wine in a small bowl. Set aside.
• Heat a wok (or large skillet) over high heat; add remaining 2 tablespoons peanut oil. When oil is hot, add steak. Separate steak pieces for even cooking. Add remaining teaspoon cooking wine, spreading it over the steak. Turn steak once to cook both sides to medium, about 1 minute for each side.
• Add Spanish onions, stirring, about 2 minutes.
• Reduce heat to medium-high. Add seared rice noodles and stir to mix all ingredients together. Add the sauce mixture, spreading to cover as much of the noodles and steak as possible. Toss everything so sauce will coat all ingredients.
• Add mung bean sprouts and green onions. Toss to mix all ingredients together. Turn off heat, plate and serve.

SIMPLE CHOW FUN

Steps:

• Combine pork, 1 tablespoon shoyu, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 slice crushed ginger in a bowl. Let marinate for 15 minutes.
• Heat oil in a large skillet over medium heat. Add pork with marinade; cook and stir until pork is browned, about 5 minutes. Stir rice roll strips into the skillet; cook until edges start to brown, 3 to 5 minutes.
• Stir bean sprouts, celery, string beans, green onions, 2 tablespoons shoyu, 1 slice crushed ginger, 1 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon monosodium glutamate, and pepper into the skillet. Cook and stir until string beans are tender, about 10 minutes. Garnish with sesame seeds.

CHOW FUN WITH BARBECUED PORK AND SNOW PEAS

Steps:

• Separate noodles, then toss with 1 teaspoon peanut oil.
• Stir together 1/2 cup stock, oyster sauce, soy sauce, sugar, and rice wine.
• Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add remaining 1/4 cup peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry noodles, tossing frequently, until soft and translucent, 3 to 4 minutes (noodles will stick together). Add snow peas and scallions and stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add pork, garlic, and ginger and stir-fry 1 minute.
• Add stock mixture and bring to a boil, stirring, then add remaining 1/4 cup stock. When mixture boils, stir cornstarch mixture and add to wok, then boil, stirring, until sauce is thickened and noodles are well coated, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with sesame oil and pepper.

CHOW MEIN WITH SHRIMP AND PORK

Steps:

• Drop noodles into boiling water and boil for five minutes.
• Rinse under cold water; drain.
• Mix with 1 tablespoon oil.
• Set aside.
• Mix shrimp with 1/4 teaspoon salt and cornstarch.
• Heat 1 tablespoon oil to 400ºF in wok and stir fry shrimp until they turn pink, about 1 minute; remove.
• Heat 2 tablespoons oil to 400ºF.
• Stir fry pork until color changes.
• Add sherry, 1 tablespoon soy sauce and sugar.
• Stir fry 1 minute; remove.
• Heat 2 tablespoons oil to 400ºF.
• Stir fry bok choy 1 minute.
• Add pork, mushrooms, 1 teaspoon salt, and 1 tablespoon soy sauce.
• Add stock; cook 3 minutes.
• Thicken with dissolved cornstarch.
• Pour in shrimp and bring to boil.
• Remove.
• Heat 3 tablespoons oil to 400ºF.
• Turn down to 350ºF and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake).
• Cook 5 minutes on each side.
• Remove to platter.
• Place cooked mixture on top of noodles.