Cooking Chinese food has not come intuitively for me. There is enormous amount of ingredients just to create the sauce alone. Then there’s also ingredients to marinate the meat. The more I try, the more convinced I am to simply go to a Chinese restaurant. That way I don’t have to deal with disappointments and astronomical amount of pots and pans and plates to wash.
I cannot count how often I’ve made this rice noodle and feel deflated. It is all in the sauce and yet it somehow always eludes me. Finally I nail it down to the most basic ingredients of Chinese sauce: oyster sauce, dark soy sauce, light soy sauce, sesame oil and sugar. And after making this 3 times in the past 5 days, I feel ready to end this quest.
STIR FRY RICE NOODLES WITH PORK
150 gr dry Bee Hoon (Rice noodles), soaked in boiling water for 5 mins (half cooked) then drained
175 gr pork, sliced thinly, dusted with salt & pepper
50 gr Mung beans (or use bean sprouts), washed and ends trimmed
1 small carrots, julienned 3-4mm thick
1 large clove garlic, minced
20 gr leeks, sliced in rings
2 tbsp Shaoxing wine
2 eggs, whisked
chicken bouillon powder, optional
crushed red pepper, optional
1 tsp dark soy sauce
1 tsp light soy sauce
2 tsp oyster sauce
1 tsp sesame oil
1/2 tsp sugar
2-3 tbsp water
- Prepare the vegetables and the pork, make the sauce, soak and drain the noodles.
- In a wok, heat up 1-2 tbsp vegetable oil. Once a smoke starts coming out (the oil is hot enough), add in the pork, carrots and garlic. Stir few times and let them cook. Half way through, add in the mung beans and the leeks. Pour in the shaoxing wine, stir a little and let it cook, covered. Season with salt & white pepper, toss and set aside.
- Using the same wok, add in 3 tbsp vegetable oil. Once the oil is hot enough, swirl the wok to let the oil coat the sides as well before adding the drained rice noodle. Toss a little then pour in the sauce. Stir well.
- Create a well in the middle of the wok and add the whisked eggs. Let the eggs cooked a little before start stirring.
- Add back the pork and vegetable. Toss for 1 mins more. Taste and adjust seasoning: salt, pepper and/or chicken bouillon.
- Plate and dust with crushed red pepper if desired.