Hot and Sour Pork Ribbons with Shanghai Noodles and Winter Chard

Name: Hot and Sour Pork Ribbons with Shanghai Noodles and Winter Chard
Yield: Serves 3 to 4 as a Main Course, 5 to 6 as part of a Multicourse Meal
Cuisine: China
Ingredients: 1 tablespoon soy sauce; ¾ teaspoon kosher salt; 1 tablespoon packed brown sugar; 2 tablespoons dried tree ears; 1 tablespoon Chinese rice wine or dry sherry; ½ pound fat Shanghai noodles or other appealing pasta; 2½ teaspoons “goop” from China Moon Hot Chili Oil; 1 tablespoon sugar; 1 tablespoon cornstarch; 2½ teaspoons China Moon Hot Chili Oil; 1 teaspoon finely minced garlic; 1 tablespoon finely minced garlic; 1½ teaspoons China Moon Hot Chili Oil; ¾ pound boneless pork loin, cut against the grain into 2-inch ribbons ⅛ inch thick; 1 tablespoon finely minced fresh ginger; 1½ cups China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; 2 tablespoons mushroom soy sauce; 2 tablespoons distilled white vinegar; 2 teaspoons Chinese black beans, coarsely chopped (do not rinse them); ¾ to 1 teaspoon dried red chili flakes; ¼ cup thinly sliced green and white scallion rings; ¼ pound red chard, cut crosswise into wide ribbons; 3 ounces mushrooms, halved or quartered if large; 1 tablespoon cornstarch dissolved in 2 tablespoons cold stock or water; 2 to 3 cups corn or peanut oil, for velveting and stir-frying; 1 small red (bell) pepper, cut into ¾-inch squares; 1 small red onion, cut into ¾-inch squares; Diagonally sliced green and white scallion rings, for garnish; 1 tablespoon mushroom soy sauce; 1 carrot, cut diagonally into rippled or plain coins, ⅛ inch thick

Preparation info

Serves
3 to 4
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a terrific tumble of spicy pork, fat noodles, smoky tree ears, and flavorful winter chard, all laced with a sauce that is pungent and tangy. It is a real cold weather tummy-warmer, perfect for those days when you need to feel well fed.

In the restaurant, we use a thick style of egg noodle that is turned out by a local noodle factory and has an appealing, stubby toothiness. I know of nothing else like it (except for the northern Chinese homemade noodles, on which they were un

Ingredients

Asia
China
Dinner
Spicy
Winter

Ingredients

Method