Serving
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Pork with Broccoli & Rice Noodles
Cambodia
  -   Char Mee Gantang
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
1/2 hr  
Most
Typical of Cambodian cooking this tasty broccoli and noodle dish is "hottened" with black pepper rather than chilis. Of the accompanying condiments, Tik Marij would be authentic Cambodian and the Chili Garlic Sauce more Thai or Vietnamese, but I like it anyway.



10
7
8
2
2
-----
1
1
1/2
1/3
-----
1
1
2
-----
oz
oz
oz
cl

---
T
T
c
t
---
t
T
T
---
Rice Noodles, wide (1)  
Pork, lean
Broccoli, Chinese (2)
Garlic
Eggs, large
-- Sauce
Fish Sauce (3)
Soy Sauce
Stock (4)
Black Pepper
-------------
Cornstarch
Water
Oil
-- Serve with
Tik Marij -or- (5)
Chili Garlic sauce (6)
Prep
  1. If RICE NOODLES are fresh cut 3/4 inch wide and separate strands. If dried, soak in very warm water water for 25 minutes or so (see Note-1).
  2. Slice PORK thin and cut into medallions about 1 inch by 2 inches.
  3. Remove BROCCOLI leaves and tender flower heads from the stems and tear into pieces about 1 inch on a side. Cut stems diagonally about 1/4 inch at the thick end increasing to 1 inch at the thin end. Keep leaves separate from stems.
  4. Crush GARLIC and chop small.
  5. Shell EGGS and break up yolks.
  6. Mix together all Sauce items.
  7. Mix Cornstarch with 1 T Water.
Run
  1. Have everything ready - this will go fast.
  2. In a wok or spacious sauté pan heat Oil and fry Garlic until it shows a little color, then stir in Pork. Fry stirring until it has completely lost its raw color.
  3. Push pork up the sides and pour in Eggs. Let them set up some (you don't want them too jumbled), then gently stir the pork into them.
  4. Stir in the Stock mix, then the Broccoli stems. Cover and simmer until stems are starting to get tender, then stir in the leaves. Cover and simmer a few minutes until stems are crisp tender.
  5. Stir up the Cornstarch mix to make sure it's suspended, then stir into the pan until well distributed.
  6. Stir in the Rice Noodles and stir the minimum needed to get them well incorporated and hot. If you used dry noodles stir a few seconds longer until they are tender.
  7. Serve immediately.
NOTES:
  1. Rice Noodles:   Weight is for fresh, which should be cut to 3/4 inch wide. If using dry start with 5 ounces of the widest noodles you can find (generally under 1/2 inch) and soak in very warm water for about 25 minutes. Dried noodles are easier because they tend to stick to the pan less, but they must be cooked a few seconds longer. For details see our Rice Noodles page.
  2. Chinese Broccoli:   This is very similar to Italian broccoli (which is actually a turnip green) except the leaves are a lot larger. If all you have is regular broccoli cut into small florets and discard the tough main stem. You'll have to start with a bit more weight because of that. For details see our Chinese Broccoli page.
  3. Stock:   If using dried noodles you'll need just a little more stock,
  4. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  5. Tik Marij   The ever-present Cambodian table condiment, very easy to make fresh. For details see our recipe Tik Marij.
  6. Chili Garlic Sauce:   The ubiquitous Huy Fong Chili Garlic Sauce (cylindrical bottle, not the squeeze bottle) will do just fine.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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