Chow Fun

By carvalhohm2

Ingredients

• 1-1/2 cups chicken stock or low-sodium chicken broth
• 1/4 cup oyster sauce oyster sauce
• 2 tablespoons soy sauce
• 1 heaping tablespoon sugar
• 2 tablespoons Chinese rice wine or medium-dry Sherry
• 6 to 8-ounces thinly sliced pork loin or chicken
• 14 to 16-ounces fresh rice noodles, cut into 3/4-inch-wide strips
• 1/4 cup + 1 teaspoon vegetable oil
• 1/4 lb snow peas, trimmed
• 4 scallions, cut into 2-inch-long julienne
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped peeled fresh ginger
• 1/2 teaspoon cornstarch mixed with 2 teaspoons water
• 1/2 cup fresh mung bean sprouts
• A few drops of Asian sesame oil

Details

Servings 4
Adapted from oneperfectbite.blogspot.com

Preparation

Step 1

1) Stir together 1-1/4 cups stock, oyster sauce, soy sauce, sugar, and rice wine.

2) Place sliced meat in a bowl and toss with half of marinade. Set aside.

3) Place noodles in microwave bowl, lightly cover and heat, using defrost cycle, for 1 minute. Then cook for 30 seconds on HIGH power. Separate noodles, then toss with 1 teaspoon oil. Set aside.

3) Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add remaining 1/4 cup oil, swirling wok to coat evenly, and heat until it just begins to smoke. Drain meat and stir-fry until just cooked through, about 2 minutes. Add noodles and toss to mix. Add snow peas and scallions and stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add garlic, and ginger and stir-fry 1 minute longer.

4) Add reserved marinade from step 1 and, stirring, bring to a boil. Add remaining 1/4 cup stock. When mixture boils, stir cornstarch mixture and add to wok, then boil, stirring, until sauce is thickened and noodles are well coated, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with sesame oil and pepper. Serve immediately.

Yield: 2 to 4 servings.