Dish of Pork with Rice Ovals & Vegis
(click to enlarge)

Pork with Rice Ovals & Vegis


China - Zhejiang   -   Shanghai Chao Nian'gao
Serves:
Effort:
Sched:
DoAhead:  		 4 main
**
30 min
Prep		 A dish with an amazing number of different flavors and textures, and they stay delightfully distinct due to short cooking time. This recipe can be served as a "one dish meal" as in includes rice.

5
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2
1
2
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5
5
10
2
1/2
1
12
1
1
2
oz
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t
T
t
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oz
oz
oz
in

oz
c
t
T

Pork (1)
-- Marinade
Soy Sauce
Rice Wine (2)
Cornstarch
-------------
Black Mushrooms (3)
Bamboo Shoots (4)
Napa Cabbage
Chinese Ham (5)
Ginger root
Scallion
Rice Ovals (6)
Stock (7)
Sesame Oil, dark
Oil
Prep   (15 min)
  1. Slice PORK about 1/8 inch thick and cut into thin matchsticks.
  2. Add all Marinade items to the Pork and massage it in well. Set aside until needed.
  3. Soak MUSHROOMS in hot water for about 30 minutes. Wring out, remove stems and cut into narrow strips.
  4. Slice BAMBOO 1/8 inch thick and cut into thin matchsticks.
  5. Cut wide leaves of NAPA CABBAGE in half lengthwise, then crosswise into narrow stirps.
  6. Slice HAM 1/8 inch thick and cut into thin matchsticks.
  7. Slice GINGER very thin, then cut slices into threads. Slice SCALLION into similar threads. Mix.
  8. Thaw RICE OVALS (IF frozen).
RUN   (15 min)
  1. Heat Stock to a simmer, then hold hot until needed.
  2. In a wok heat Oil over highest flame and stir in Pork and Marinade. Fry stirring until it has completely lost its raw color. Remove and set aside, leaving oil.
  3. Over high heat, stir in the Ginger mix for a few seconds, then stir in Ham, Mushrooms and Salt. Stir fry a few seconds, then stir in Bamboo and Cabbage. Continue to fry stirring until Cabbage starts to wilt.
  4. Stir in Rice Ovals and toss for about 30 seconds.
  5. Pour hot Stock around the sides of the wok. Continue tossing the contents until the Rice Ovals are tender. This must be done quickly before the rice ovals start to stick together.
  6. Stir in Pork and Sesame Oil.
  7. Serve immediately.
NOTES:

  1. Pork:

      Weight is for boneless meat with excess fat removed.

  2. Rice Wine:

      Use a good drinkable Rice Wine, not that horrid "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  3. Black Mushrooms

      These are dried Shiitakes, available even in regular supermarkets in their Asian section. For details see our Shiitake Mushrooms page.

  4. Bamboo Shoots:

      Fresh is best, but a hassle and not always available. Best to buy in vacuum pack bags (unless your market has them in a bulk tub). Canned is available everywhere, but needs to be par boiled for 5 minutes or more to remove the metallic taste.

  5. Chinese Ham:

      It is not legal to import Chinese hams, so many Asian markets sell slices of American Virginia dry cured (country) ham for this purpose. There are also other Chinese style cured pork products that can be used, or Italian Prosciutto. For details see our Hams page.

  6. Rice Ovals:

      These are very popular in Korea, so are available in markets serving a Korean community. They are sold fresh, refrigerated or frozen. For details see our Rice Noodles page.

  7. Stock:

      Chinese recipes almost always call for Chicken stock, but Pork stock will work well too.
  8. 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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