This is the second time I use this recipe, for some reason, it doesn't taste as fantastic as the first. Some reason might be:
1) different noodles
2) different cabbage (I used Napa the first time, it wilted to nothing but taste sweeter)
3) different pan
The ingredients:
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1/4 teaspoon 5-spice powder
1 pound country-style pork ribs, sliced to 1/2-inch pieces
1/4 teaspoon liquid smoke (optional, I omitted this)
1/2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 medium garlic cloves, minced, about 2 teaspoons
2 teaspoons grated fresh ginger
4.5 teaspoons vegetable oil
4 tablespoons shao-xing wine
1/2 pound shiitake mushrooms, stem trimmed, and halved
2 bunches scallions, white thinly sliced, greens cut to 1-inch length (about 2 cups)
1 small head Napa or Chinese Cabbage, halved, cored, sliced crosswise into 1/2-inch strips (about 4 cups)
12 ounces Chinese egg noodles (fresh) or 8 ounce dried linguine
1 tablespoon Asian chile garlic sauce
Instructions:
Bring 4 quarts water to boil in Dutch oven over high heat.
Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.
Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.
Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork.
Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.
While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately.
This is the second time I use this recipe, for some reason, it doesn't taste as fantastic as the first. Some reason might be:
1) different noodles
2) different cabbage (I used Napa the first time, it wilted to nothing but taste sweeter)
3) different pan
And someone got a haircut yesterday, and is looking very cute at the moment. It doesn't last very long so I whipped out the camera to take some beauty shots. I know the (free) bandana is girlish, I wish Petco grooming service stock something more macho for a stud like Yoyo.
Yoyo has a couple of missing teeth, you can see the gap in this picture.