for the stir-fry:
14 oz fresh rice noodles, cut into 1/2-inch-wide strips*
3 tablespoons canola oil
1/4 lb snow peas
1 bunch green onions, sliced
1 1/2 cup char sui thinly sliced
1 1/2 cup mung bean sprouts
6 dried shiitaki mushrooms, rehydrated and sliced thinly
1/2 cup water
1 cup dried cloudear mushrooms, rehydrated and sliced thinly
1/2 cup dried tiger lily buds**, rehydrated, hard ends removedfor the sauce:
3 cloves garlic, grated
2 inch knob fresh ginger, grated
1/2 teaspoon cornstarch
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons palm sugar
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oilDirections:First, tie all of the tiger lily buds into knots, like you were knotting a piece of string, with the knot in the center. Set aside. Heat the oil in the wok. Stir-fry noodle until soft and translucent, 3 to 4 minutes. Add snow peas and green onions, mushrooms, tiger lily buds, and water then stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add the sauce mixture, and pork and cook, stirring occasionally. Cook until the sauce thickens and all ingredients are well distributed and coated in sauce.*Or boiled dried rice noddles. If you use the dried noodles add them at the end, with the sauce.
**Also known as golden needles.
I love ordering chow fun for take-out but sometimes it is a little short on the vegetables. To me that made it a perfect candidate for another “homemade take-out” make over. It seems like every Chinese restaurant has their own “house special” versions of dishes that have slightly different ingredients than the usual. I took a cue from that and made my own house special chow fun; my ideal version of the dish. I think it came out pretty good; full of my favorite vegetables, mushrooms and some exceptionally tasty pork*.
*We actually marinated the pork one night, roasted it the next, then sliced and used it the third day. Yum!