shanghai fried rice

By foodiva

Ingredients

• For the pork & marinade (omit if you want the dish to be vegetarian):
• 6 oz. lean pork, sliced into 1/4” strips
• 3/4 teaspoon cornstarch
• 1/2 teaspoon light soy sauce（生抽酱油）
• 1/8 teaspoon dark soy sauce（老抽酱油）
• 1 teaspoon shaoxing wine
• Pinch of sugar
• For the rest of the dish:
• 3 tablespoons oil, divided
• 8 shiitake mushrooms (fresh or dry – you have to soak them first if they’re dried), thinly sliced
• 1 lb. Japanese-style Udon noodles
• 2 1/2 teaspoons dark soy sauce
• 2 1/2 teaspoons soy sauce
• 1/4 teaspoon sugar
• 1 small bunch choy sum or baby bok choy, washed and trimmed

Details

Servings 2
Preparation time 10mins
Cooking time 20mins
Adapted from thewoksoflife.com

Preparation

Step 1

Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the wok.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating—totally up to you.