PORK MEI FUN (RICE NOODLES)
Mei Fun which is translated to rice noodles or rice vermicelli are thin noodles made from grounded rice and water.
Provided by The Art of Cooking
Categories Weeknight Dinners Nut-Free Dairy-Free Full Meal Beginner Gluten-Free Soy-Free Peanut-Free Tree Nut-Free Tomato-Free Stove
Time 55m
Yield 2
Number Of Ingredients 26
Steps:
- Add Rice Noodles (150 gram) to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.
- Cut Lean Pork (350 gram) into thin strips. Make sure to slice against the grain to help the meat become tender.
- Mix the pork with Salt (1/2 teaspoon), Ground White Pepper (1 pinch), Garlic Powder (1/6 teaspoon), Shaoxing Cooking Wine (2 teaspoon), and Water (1 tablespoon) and marinade for 10 to 15 minutes.
- Cut Napa Cabbage (50 gram) into strips.
- Cut Green Cabbage (100 gram) into strips.
- Cut Onion (50 gram) into strips.
- Cut a stick of Celery (50 gram) in half, then cut it again and slice into thin strips.
- Take the Carrot (50 gram) and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.
- Cut the Scallion (1) into long strips. Take the white portion and slice lengthwise to make thinner strips.
- In addition to the other vegetables, get the Bean Sprouts (30 gram) and Bamboo Shoot Strips (15 gram) ready.
- Add in Corn Starch (2 teaspoon) to the pork and mix until you do not see the cornstarch anymore. Add Vegetable Oil (1 teaspoon) and mix until combined.
- Drain the soaking noodles.
- Beat the Large Egg (2) in a bowl.
- Heat a wok until hot, add Vegetable Oil (1 1/2 tablespoon) and cook the beaten eggs. Do not overcook the eggs. Set aside.
- Heat your wok until smoking hot, add Vegetable Oil (2 tablespoon) at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.
- Add in the Garlic (1 tablespoon) and stir fry.
- Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.
- Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.
- Add the drained rice noodles and the green part of the green onion. Add Shaoxing Cooking Wine (1 tablespoon), Salt (3/4 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (2 pinch) and Fish Sauce (2 teaspoon). Stir and toss for 30 seconds without breaking the noodles.
- Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add Oyster Sauce (1/2 teaspoon), Sriracha (to taste), and Sesame Oil (1 1/2 teaspoon) then toss for another 45 seconds to a minute.
- Transfer to a plate and serve.
Nutrition Facts : Calories 454 calories, Protein 23.5 g, Fat 21.7 g, Carbohydrate 41.1 g, Fiber 2.4 g, Sodium 1212.9 mg, SaturatedFat 13.4 g, TransFat 0.0 g, Cholesterol 157.1 mg, Sugar 3.4 g, UnsaturatedFat 4.0 g
MEI FUN
This is a base Mei Fun recipe which you can add the protein of choice to and served with Asian condiments to be added as desired.
Provided by Michael M.
Categories Chinese
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak mushroom is a bowl of cold water for 3 hours, or until softened. Drain and squeeze out excess liquid. Slice and set aside.
- Soak rice noodles in cold water for 2 minutes. Drain and set aside.
- In a small bowl, mix together soy sauce, and cornstarch. Set aside.
- Heat 2 teaspoons vegetable oil in a wok or similar on medium high heat. Add carrot and stir for a minute. Add cabbage and some salt, stirring and tossing until softened (but still al dente). Add bean sprouts and scallion and toss until well mixed and bean sprouts are just cooked. Remove to a bowl/plate and set aside.
- Return wok/pot to the medium high heat with 2 teaspoons vegetable oil. (Add protein of choice if so desired and stir fry until almost done.) Add mushrooms and stir for about a minute. Add the chicken broth, rice noodles, and pinch of salt. Stir until noodles are evenly moistened. (You won't see extra liquid though.).
- Turn off the flame and stir in the vegetables. Check and add salt to taste. (Rice noodles can be difficult to toss with vegetables because they clump together. Sometimes I use two sets of chopsticks to evenly distribute.).
- Cover with a lid and rest for 5 minutes. Serve with choice of condiments (vinegar, oyster sauce or sriracha or or sambal) for guests to add on their own. Store any left-overs in an airtight container in the fridge. It will last for a week. You can reheat in the microwave.
Nutrition Facts : Calories 207.9, Fat 3.8, SaturatedFat 0.6, Sodium 406.8, Carbohydrate 38.8, Fiber 2.7, Sugar 4.2, Protein 5.4
PORK LO MEIN
I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.
Provided by Kendra:)
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
- Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
- Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
- Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.
Nutrition Facts : Calories 415 calories, Carbohydrate 54.5 g, Cholesterol 36.7 mg, Fat 11.3 g, Fiber 5.2 g, Protein 25.6 g, SaturatedFat 1.6 g, Sodium 793.5 mg, Sugar 7 g
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