From 7Hawks@comcast.net Wed Nov 24 11:30:05 2004
Date: Tue, 23 Nov 2004 07:23:18 +0000 (UTC)
From: 7Hawks <7Hawks@comcast.net>
Newsgroups: rec.food.recipes
Subject: Fiery Pork And Winter Bamboo Shoots Over Snow
Followup-To: rec.food.cooking, rec.food.recipes


                        * Exported from BigOven *

             Fiery Pork And Winter Bamboo Shoots Over Snow

Recipe By     :
Serving Size  :4
Cuisine       :
Main Ingred.  :
Categories    :Meats                              Chinese

   Amount  Measure        Ingredient -- Preparation Method
--------  -------------  --------------------------------
        1             lg  End-cut pork chop --OR
      1/2             lb  Pork butt
    1 1/4             cup   Slivered winter bamboo
                          Shoots
        1             tsp  Minced ginger root
        2             lg  Garlic cloves
        2             Tbsp  Peanut oil
      1/2             cup   Chicken stock
        1             tsp  Chili paste with garlic
        1             pn  Sugar
    1 1/2             cup   Vegetable oil
      1/2             cup   Rice stick noodles
        2             tsp  Thin soy sauce
        2             tsp  Cornstarch
                          Cornstarch paste
        1             tsp  Chinese red vinegar

Rinse bamboo shoots; slice and sliver to the size of thick 
matchsticks.  Slice pork like bamboo and marinate in thin soy sauce and 
cornstarch for 10 minutes. Peel and slice garlic in thin rounds. Combine 
stock, chili paste and sugar.  Deep-frying Rice Stick:  Break up rice 
stick before measuring. Heat  vegetable oil in hot wok.  When oil is 
medium hot, test a few pieces of  rice stick: it should fry quickly to a 
puffy white. If it browns, turn down  the heat. Fry rice sticks in very 
small batches. Spread out fried snow on  serving platter, reserve in 
warm place.  Stir-Frying:  Clean wok; then reheat to very hot.  Add 
peanut oil, heating  until it just begins to smoke; add drained pork and 
stir-fry briskly for  about 2 minutes. Add bamboo, garlic and ginger. Toss 
with pork for 1 minute.  Re- stir liquids and add to wok. Cover wok, and 
simmer for 3 minutes. Remove  cover; turn up heat again; boil briefly to 
reduce sauce; sprinkle on  vinegar.  Ladle over rice stick and serve.


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