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 Shredded Pork with Sweet Bean Paste Over Puffy Rice Noodles A typical hearty, filling meal from the north. the lard gives the pancakes an authentic savoury flavour. Serve with a frsh-tasting salad, such as beansprouts.
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Shredded Pork with Sweet Bean Paste )
450 g (1 lb) lean pork, shredded 1 tablespoon soy sauce 1 tablespoon Chinese wine or dry sherry 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper 1/2 teaspoons ground ginger 2 1/2 tablespoons sweet bean paste 600 ml (1 pint) vegetable oil 50 g (2 oz) rice noodles 1 large leek, shredded Preparation time: 15 minutes Cooking time: 3-4 minutes 2. Heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds, and add the rice noodles. they should puff up immediately. Remove from the heat and drain on paper towels. 3. Pour off most of the oil, leaving about 1 tablespoon in the bottom of the wok. Reheat the wok and add the shredded leek. Stir-fry quickly for about 1 minute, then transfer to a serving dish and surround with the crispy noodles.
4. Put another 4 tablespoons of oil into the wok and reheat. Add the
meatand stir-fry for 4-5 minutes or until the colour changes. Spoon the
meat on top of the leeks and serve immediately.
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