Ma Yi Shang Shu Sichuan Noodles And Pork Food

SZECHUAN PORK

Steps:

• Blend 2 tablespoon soy sauce and cornstarch in medium bowl.
• Add pork, tossing to coat well.
• Blend remaining soy sauce and sherry in small bowl and set aside.
• Cook and stir crushed red pepper in butter in large skillet over medium heat until pepper turns golden brown.
• Add pork mixture.
• Cook and stir for 5 to 7 minutes or until pork is no longer pink.
• Remove pork from skillet and set aside.
• Add red pepper, green onions and ginger to same skillet.
• Cook and stir for 3 minutes or until tender-crisp.
• Return pork to skillet with sherry mixture and cook for 2-3 minutes more, stirring constantly until pork is cooked.
• Serve over rice.

MA YI SHANG SHU (SICHUAN NOODLES AND PORK)

Steps:

• Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
• Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
• Add pork and cook, breaking up meat, until browned, 5-7 minutes.
• Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
• Add paste, light soy, wine, and stock and bring to a boil.
• Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.

MA YI SHANG SHU (SZECHUAN PORK WITH CELLOPHANE NOODLES)

Steps:

• Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
• Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
• Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
• Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
• Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
• Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
• Garnish with the remaining scallions and serve.

ANTS CLIMBING A TREE ( MA-YI SHANG SHU )

Steps:

• Soften the noodles briefly in warm water. When they are soft, mostly clear and pliable, drain and cut both ends to shorten them to manageable lengths.Be careful not to over soak. Set aside.
• To prepare the red peppers: Top and seed the red peppers and chop finely. If using dried red peppers, soak in warm water until softened, then seed and chop. Set aside.
• To prepare the green pepper: Top, seed and cut into shreds. Fry shortly in 1 Tbsp cooking oil on high heat with a pinch of salt. Set aside.
• To prepare mushrooms: Soak dried mushrooms in warm water until softened. Cut away the tough stems and cut the mushrooms into 1/2 inch pieces. Set aside.
• Chop the ginger and green onions. Put them both on a small plate with the hot bean sauce and red peppers. Set aside.
• In a bowl, mix the rice wine, soy sauce, salt, mushrooms and chicken stock. Set aside.
• Heat the oil in a wok or large pan until hot. Add the pork and toss until grey, breaking up the pork into very tiny bits as you do.
• Add the ginger, onions, peppers and bean sauce and stir it well.
• When the pork and ginger have absorbed the red color from the bean sauce and become strongly aromatic, add the bowl containing the wine, soy sauce, salt and stock.
• Reduce heat and stir once.
• Add noodles.
• Simmer, stirring occasionally until the liquid is absorbed.
• Stir in green peppers with sesame oil.
• Serve immediately and enjoy!

MAYI SHANG SHU (ANTS CLIMB A TREE)

Steps:

• Preparation:.
• Put the cellophane noodles in a large bowl and cover with boiling water. Stir and set aside to soak for at least 20 minutes.
• Put the ground pork in a bowl and add the 2 tablespoons soy sauce and sesame oil.
• Clean the scallions, then slice them, both the green and white, diagonally as fine as you can. Add half of the scallions to the ground pork mixture and mix well. Set aside the remainder of the scallions.
• Peel the garlic cloves and chop them into tiny pieces, about the size of a match head.
• Peel the ginger, then mince it very fine, until it reaches the consistency of coarse bread crumbs.
• When the cellophane noodles have become nice and soft, rinse them several times under cold water; drain well and set aside.
• Time to Cook!
• Heat your wok or pan over a high flame for 15 seconds, then pour in the oil. It will be hot enough to cook with when the first tiny bubbles forms and a few small wisps of smoke appear.
• When the oil is ready, toss in the chopped ginger and garlic, and the hot pepper paste. Stir-fry these ingredients together for 30 seconds, using your cooking shovel to keep things moving around in the hot oil.
• Add the meat and continue to stir-fry for about 1 minute, taking particular care to break up any large chunks of meat. Note: pork will not be completed cooked at this point.
• Pour in the soy sauce and stir-fry for 30 seconds.
• Add the cellophane noodles and cook for about 1 minutes, turning them over occasionally and making several cuts with the cooking shovel or wooden spoon.
• Add the water and the rest of the scallions. Taste for salt and season as needed to give a rich, clear taste to the noodles. Cover pan and let simmer over medium heat for 3 to 4 minutes.
• Sprinkle with freshly ground black pepper just before serving.