We flew back home this week to spend a few days in our own town. I’m in a state of shock, all of a sudden realizing how much space we have. Here we could cook together while dancing, whereas in L.A. we are in a territorial-mode: I even growled at my beloved the other day because he insisted on opening the fridge while I did the dishes. The nerve!
I looked forward to cooking in our home, on a stove with four burners and real flames above an oven that can roast a couple of chubby turkeys side by side. Of course, deciding what to cook for our first dinner was excruciating. After an extensive consultation with 9 cookbooks, I chose a recipe from Barbara Tropp: Chinese cooking at its best…
CAPITAL SAUCE PORK RIBBONS OVER POT-BROWNED NOODLES
(adapted from Barbara Tropp Modern Art of Chinese Cooking)
1 pound boneless pork loin
to marinate the meat:
2 T soy sauce
2 T Chinese rice wine
1 T water
4 t cornstarch
½ tsp sugar
1/4 tsp sesame oil
3 T hoisin sauce
2 T Chinese rice wine
1.5 T soy sauce
5 t sugar
½ t sesame oil
2 T peanut oil
For the noodles:
½ pound long Chinese thin egg noodles
1 tsp sesame oil
1 tsp salt
6 T peanut oil
Cut the pork into thin slices 1/8 inch thick (against the grain). Cut each slice into ribbons, flattening them slightly with a meat mallet.
In a large bowl, mix the soy sauce, rice wine, water, cornstarch, sugar and sesame oil until thoroughly blended, then add the pork slices and allow to marinade for 1-3 hours at room temperature or overnight in the fridge. Drain well before stir-frying.
Cut the scallions into 2-inch pieces, trimming off the root ends. In a small bowl, mix the hoisin sauce, rice wine, soy, sugar, and sesame oil , stir well to dissolve everything.
Add 2 T of peanut oil to a very hot wok, swirl to coat the pan, add the pork slices and stir fry until opaque. Add the sauce ingredients and continue cooking until the pork is cooked through, then add the scallions and reserve until the noodles are ready.
Preparing the noodles:
Boil the noodles until cooked, but not mushy. Drain, then run through cold water until fully cooled. Shake off excess water and lay the cooked noodles over a dish cloth, blotting it out of excessive moisture. Transfer to a bowl, adding the sesame oil to coat the strands (the noodles can be kept cold at this stage for up to 2 days).
Heat a 12 inch skillet over high heat, add 5 T oil, and heat until a strand of noodle sizzles if gently dropped on the pan. Coil the noodles evenly on the hot pan, starting at the edges, and working your way through the center. Press them with a spatula, cover the pan, then cook until the bottom is browned (5-7 minutes).
Loosen the browned noodles, slip them out of the pan, transfer to a serving platter. Mound the pork on top of the noodles, and serve immediately.
to print the recipe, click here
Comments: Barbara’s original recipe calls for deep frying the pork before the final stir-fry. I have done this “oil velveting” in the past, but this time I simplified it and cooked the pork all the way through in the wok. The main reason: we are home for just a few days, I didn’t want to deal with the leftover oil. Is there a loss of quality in the final dish? In all honesty, yes. Velveting does wonders to improve the texture of stir-fries (as I mentioned before here), so if you can do it, follow her advice and deep fry the pork for a minute, remove it from the oil, drain it well, and add it to the wok AFTER you add the sauce and heat it up.
This is not a light recipe – obviously, any time you brown noodles on a frying pan, their calories will be multiplied by a factor of 2. However, sometimes it is good to indulge, so enjoy it without guilt, and cut back on excesses for a couple of days. 😉
Note to self: try the “water-velveting method” in this recipe.
ONE YEAR AGO: Chocolate Chip Cookies
14 thoughts on “TAKING A BREAK FROM THE NANO-KITCHEN”
Lovely Asian style dish, the noodle s intriguing !
The browned noodle is indeed a dish in itself, and it could go with many different toppings, I am sure…
That looks like another recipe that I will have to try. I have the tomato bread cooling in the kitchen. Enjoy your space.
Great, you made the tomato bread! I made a batch of baguettes today, and they turned out very very good. I hope the photos will be “bloggable” 😉
yummy! I do not cook Chinese here in Poland…it is already 3 months 😉
Well, maybe you need to go to a Chinese restaurant… 🙂
I tend to need a “Chinese-fix” every couple of weeks, I am addicted to the dumplings…
Mouthwatering, Sally! I love how just a little sesame oil can change the whole dish…
Indeed… and some brands are much better than others, I’ve had some huge disappointments in the past, but if I stick with Japanese brands, they are usually very good
Kadoya brand is reliable for toasted sesame oil. Korean toasted sesame oils are darker and are usually good too (sorry the brands confuse me—my little near-by store doesn’t have large enough type on their English labels). The Japanese brand Dynasty seems darker, more like Korean oils, and I think it’s just me, but the Dynasty brand tastes “off.”
I have not tried any of the light sesame oils for deep-frying because I am scared of that hot oil…
I love the S&B brand of spicy vegetable oil, the redish stuff you add to noodles (vegetables, or rice) a few drops at a time. LaYu. yummm
Thanks, Tess… I will make sure to take your advice in consideration when I need to by sesame oil next time. Mine tend to last a long time, though….
I’ve velveted in water before but never in oil. I’ll have to try it some time. The browned noodles look delicious!
Water velveting is definitely much easier to handle, I guess I’ll try it next time with pork, I’ve only used it for chicken.
I arrived here looking for Capital Sauce, having seen Ribs in Capital Sauce on the menu of a Chinese take-away for tonight’s dinner. This recipe sounds lovely, looking forward to trying it as well as browsing through some of the other recipes on your site.
Great to have you here! amazing how google can bring people from unexpected searches…. if it took Capital Sauce to bring you to my site, more power to the Capital Sauce! 😉