Crispy Noodle Pancakes With Pork Julienned Ve

* Exported from MasterCook *

CRISPY NOODLE PANCAKES WITH PORK JULIENNED VE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meats Pancakes
Vegetables Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Noodles, egg, Chinese
-- cooked
Oil, peanut, for frying
3 oz Pork, loin, sliced
-- VERY thinly into sheets
1 md Pickle, Szechuan
1 md Carrot, scraped
1 md Onion, sliced
1 Onion, green, sliced
1 tb Paste, Szechuan, brown bean
1 t Sugar
2 tb Broth, chicken OR
2 tb Broth, pork
1 t Soy sauce
Salt (to taste)
Pepper (to taste)
1/2 ts Cornstarch
1 t Water

Noodles: ÿÿÿ

Cook the noodles (you can use any kind you like) in
boiling salted water for about 3 minutes. Drain and
set aside.

Topping: ÿÿÿ

Heat a little oil in a non-stick saute pan, and put
a little handful of the warm noodles into the bottom
of it flattening the noodles down into a "pancake."
(The more noodles the bigger the pancake so make the
pancakes to the size the befits the appetite of the
gourmets in your family.)

While the pancake is cooking over low heat,
julienne the vegetables and slice the pork.

In second saute pan, put in a teaspoon of peanut
oil and stir fry the pork for a minute over high heat.

Add the julienned vegetables to the pork and stir
fry for another minute or two.

Add the bean paste, the salt, pepper, sugar and
broth and stir.

Dissolve the cornstarch in a little cold water and
add to the stir fry cooking now to thicken and heat
thoroughly throughout.

To Assemble: ÿÿÿÿ

When the noodle pancake is done and the stir fry is
ready, turn out the "pancake" onto a serving plate and
slide the stir fried pork and vegetables half on and
half off the the noodles.

Garnish with a sprig of parsley, or a twist of
orange, or a radish rose and serve.

Source: Martin Yan's Cooking for Two Show - 1994
: KQED - PBS Productions, San Francisco



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