SHANGHAI FRIED NOODLES上海粗炒麵:
½ lb pork, sliced and cut into thin strips
1 pkg. store-bought Shanghai
seasoning for pork:
1 tsp.
tapioca or corn starch
1 tsp. each salt,
sugar, sherry or rice wine and light soy sauce
veggie mix:
1 ½ cups
finely shredded cabbage
2 garlic cloves,
crushed
½ cup finely
shredded carrot
½ cup
shredded Chinese cabbage
5 to 6 dried
mushrooms
sauce:
1 ½ tsp. each
dark & light soy sauce
1 tsp. sugar
1 tbsp.
oyster-flavoured sauce
cooking oil
Soak mushrooms in hot water for at least 1 hour to soften. Cut caps into thin
strips. Season pork with seasoning ingredients and marinade 30 minutes. In a heavy
non-stick saucepan or wok, heat 1 tbsp oil until very hot. Cook pork strips
until no longer pink. Remove with a slotted spoon and set aside.
Bring a large pot of salted water to a boil to cook
noodles, following package instructions, until just tender but still firm. Drain and rinse
under running cold water for 30 seconds. Drain well.
Heat 2 tbsp. oil until very hot and add in garlic.
Cook until fragrant then discard garlic. Add cabbage and carrot and cook for 2-3
minutes, or until softened but still crunchy.
Add mushrooms and cook 2-3 minutes more. Remove and keep hot
Add 2 tbsp. oil to pan and heat till hot. Add in noodles,
keep stirring & tossing until heated
through. Blend sauce ingredients together and pour it into noodles, tossing
well to coat. Taste and adjust seasoning if necessary. Return pork and
vegetables to pan and toss everything together. Cook for 1 to 2 minute to mix
thoroughly and heat through. Serve hot.
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