Ingredients
- 2 garlic (cloves)
- 1 1/4 slivered winter bamboo
- 1 end pork (cut chop)
- 1 1/2 c vegetable oil
- 1/2 lb pork butt
- 1/2 c chicken stock
- 1/2 c rice stick noodles
- 2 tb peanut oil
- 2 ts soy sauce (thin)
- 2 ts cornstarch
- 1 ts chinese vinegar (red)
- 1 ts chili paste with garlic
- 1 ts ginger root (minced)
- 1 pn sugar
Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar. Deep-frying Rice Stick: Break up rice stick before measuring. Heat vegetable oil in hot wok. When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. If it browns, turn down the heat. Fry rice sticks in very small batches. Spread out fried snow on serving platter, reserve in warm place. Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute. Restir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve.