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Active Time: 55 minutes
Total Time: 65 minutes
Yield: Serves 6-8
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The Chinese do not really consider cellophane noodles as a "staple." Made of green mung bean starch, they are usually used as an interesting ingredient to accompany meats or other vegetables in a normal "rice meal." They are popular throughout China, Southeast Asia and Japan.
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RECIPE INGREDIENTS
| 2 tablespoons peanut oil |
| 2 slices fresh ginger, cut 1/4 inch thick |
| 4 oz pork fillet, shredded into 2-inch lengths |
| 2 teaspoons Chinese Shaoxing rice wine (available at Chinese stores) or dry sherry |
| 6 cups Family Chicken broth |
| 6 dried mushrooms (available at Chinese stores), soaked for 45 minutes, stalks removed and thinly sliced |
| 1/2 cup carrot, cut into 1/4-inch thick julienne |
| 1 cup zucchini, cut into 1/4-inch thick julienne |
| 1 1/2 tablespoons preserved mustard greens (mui choi) or Sichuan preserved vegetables (jar choi) (available at Chinese stores), shredded (optional) |
| 1 oz cellophane noodles (fun si), soaked for 30 minutes in warm water and cut into 6-inch lengths |
| For the seasonings: |
| 1/2 teaspoon salt |
| Pinch of white pepper |
| 1/4 teaspoon sugar |
| 1/2 teaspoon sesame oil |
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Other necessary recipes:
Family Chicken Broth
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DIRECTIONS
Heat a stockpot, then add the oil and heat until just it is just beginning to smoke. Saute the ginger slices, and stir-fry the shredded pork, until the color changes. Pour in the rice wine. Add the broth, mushrooms and carrot and simmer for 10 minutes.
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Add the zucchini, preserved mustard greens, bean curd and cellophane noodles and simmer for 2 minutes. Stir in the seasonings and serve in a soup tureen.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6-8
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