Pork with diaphanous noodles and peanuts
10
45
2
No
Ingredients
- 45 ml (3 tablespoons) of soy sauce
- 15 ml (1 tablespoon) of rice wine or semi-dry sherry
- 200 g (7 oz) of lean pork like boneless chops
- 1 medium sized carrot of about 100 g (3 1/2 oz)
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 large celery branch of 100 g (3 1/2 oz)
- 2 garlic cloves
- 50 ml (1/4 cup) of vegetables broth
- 15 ml (1 tablespoon) of asian fish sauce
- 5 ml (1 teaspoon) of wine vinegar
- 2 ml (1/2 teaspoon) of cornstarch
- A pinch of sugar
- 50 g (2 oz) of diaphanous noodles
- 1 dried chili pepper
- 15 ml (1 tablespoon) of peanut oil
- 30 ml or 20 g (2 tablespoon) of roasted peanuts
Preparation
Side-by-side mode
- To make the marinade, mix 30 ml (2 tablespoons) of soy sauce with rice wine or sherry. Slice meats into cubes and add marinade.
- Peel carrot. Slice carrot, celery and leek into julienne. Peel and finely mince garlic. For the sauce, mix broth, soy sauce left (15 ml or 1 tablespoon), fish sauce, vinegar, cornstarch and sugar.
- Bring to a boil a casserole filled with water. Cook diaphanous noodles 3 minutes and drain (or follow instructions on the package). Remove seeds from chili pepper, if you, like a dish less spicy, and crush it.
- heat oil in a wok or a larg non-stick pan and add chili pepper. Remove meat from marinade and brown at high heat for 2 to 3 minutes while stirring often. Set meats near wok sides. Add carrots and celery and cook for 3 minutes. Add garlic and brown for few seconds. Add leek and brown. Add marinades left and sauce; cover and continue cooking for 4 to 5 minutes. With scissors, cut diaphanous noodles into small pieces, heat up everything and garnish with peanuts.
