The Newbie Cook
- 16,892 forkfuls since 16.Oct.10
Making everything for the first time
I think it’s disgraceful that the small pack of Chinese noodles (or what my mother would call pancit canton) cost me $3.50 in Shop Rite. That’s more than three to four times the cost of perfectly good noodles in the Philippines. *grumbles*
The local grocery also had a very limited supply of Asian food stuff. The only Pinoy thing there was adobo seasoning. I mean, who the hell uses powder seasoning for adobo when one could make a perfectly wonderful dish with perfectly ordinary ingredients. Maybe I can ask Danielle if there is a nearby Asian store that at least has bagoong or alamang to keep me satisfied for the next few years.
I was craving for noodles so I naturally visited my Asian food guru, Jaden from Steamy Kitchen. I didn’t have lots of the fancy stuff needed for the recipe so I had to improvise and make something that is edible. If I need to convert my husband to becoming an Asian food-lover then I need ammunition.
Thankfully, there were no leftovers. Yay!
Pork and Broccoli Stir Fry Noodles
Adapted from Steamy Kitchen
4 tablespoons soy sauce
4 tablespoons rice wine
2 tablespoons sugar
350 g (.75 lb) pork sirloin, thinly sliced into strips
8 oz (1 pack) dried noodles
2 tablespoons canola oil
3 large garlic cloves, crushed and finely chopped
1.25 cups chicken stock
250 g (.5 lb) broccoli, cut into bite-size chunks or florets
85 g (3 oz) king oyster mushrooms (around 3 or 4), sliced
Freshly ground black pepper
In a medium bowl, whisk together 2 tablespoons each soy sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Add the pork and mix well. Marinate for 30 minutes. Drain and discard the excess marinade.
Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We’ll finish cooking the noodles at the end.)
Heat 1 tablespoon of the canola oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the broccoli and mushrooms, stir frying so that the oil coats the broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook until tender, 3 to 5 minutes. Transfer the broccoli and mushroom to the same plate as the pork.
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce and rice wine to the same skillet and bring to a boil over high heat.
Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened, 2 to 3 minutes. Return the pork, broccoli and mushrooms to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.