PORK CHOW MEIN IN CHAR SIU SAUCE
This is from Periplus : Chinese And Asian Step-by-Step. This is a kid pleaser. I have made this several times and it is now a firm family favourite. I have varied the vegetables in the chow mein depending on what I could get. I love adding dried shiitake mushrooms which I pre-soak in hot water before shredding. Sometimes, I don't deep-fry the noodles (for the sake of my weight conscious DH) - both ways the sauce works out fine.
Provided by Adelynn
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place noodles in a large pan of boiling water and cook until just tender.
- Drain noodles in a colander.
- Spread out on a clean tea towel to dry.
- Cut onion into quarters or eighths and separate layers.
- Cut carrot into thin strips.
- Cut spring onions into 5 cm lengths and the capsicum into 2.
- 5 cm squares.
- Heat 1 Tablespoon of the oil in a heavy-based pan.
- Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp ´cake´ has formed.
- Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
- Remove noodles to a plate and keep warm.
- Repeat this procedure with the remaining noodles.
- Heat remaining oil in a wok and cook the garlic and ginger until light golden.
- Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
- Add the ham fat, pork and char sui sauce and cook a further minute.
- Add bean sprouts and toss for a few seconds.
- Dissolve the cornflour in a little of the stock.
- Add with the remaining stock to wok.
- Stir until the liquid boils and thickens.
- Place noodle cakes on a serving platter and use a knife to break them up.
- Pour pork mixture over.
- Serve immediately.
Nutrition Facts : Calories 463.3, Fat 21, SaturatedFat 3.3, Cholesterol 54.8, Sodium 136.9, Carbohydrate 57.4, Fiber 4.6, Sugar 6.4, Protein 12.4
CANTONESE CHAR SIU
Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour
Provided by Maggie Wong
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.
- Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.
- Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it's evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.
Nutrition Facts : Calories 412 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 38 grams sugar, Protein 40 grams protein, Sodium 1.4 milligram of sodium
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