LOOK FUN RECIPE RECIPES

Steps:

• Slice the meat into thin slices (if you freeze the meat for about 1/2 hour it makes it easier to slice).
• Mix the 4 marinade ingredients together and stir in the meat.
• Let marinate for 15 minutes.
• Mix the sauce ingredients together and set aside.
• Heat a wok or large frying pan and add 2 Tbs.
• of peanut oil.
• Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.
• Remove to a serving platter and set aside.
• Heat the wok again and add 3 more Tbs.
• of peanut oil, along with the garlic and ginger.
• Stir fry for a moment and add the rinsed black beans and the wine (or sherry).
• Add and stir fry the onion and green pepper, just until very hot.
• Remove all to the serving platter.
• Heat the wok a 3rd time and add the remaining peanut oil.
• When hot, add the meat.
• Stir fry until it begins to brown, and return the vegetables and noodles to the wok.
• Toss with the meat and then add the sauce.
• Toss until just heated throughout.
• Add the bean sprouts, and toss just a minute or so more, then serve.
• NOTE: If you can't get the black beans, you can substitute a tablespoon of black bean garlic sauce, which is usually easily found in the Chinese food section of the supermarket.

Steps:

• Add Rice Noodles (150 gram) to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.
• Cut Lean Pork (350 gram) into thin strips. Make sure to slice against the grain to help the meat become tender.
• Mix the pork with Salt (1/2 teaspoon), Ground White Pepper (1 pinch), Garlic Powder (1/6 teaspoon), Shaoxing Cooking Wine (2 teaspoon), and Water (1 tablespoon) and marinade for 10 to 15 minutes.
• Cut Napa Cabbage (50 gram) into strips.
• Cut Green Cabbage (100 gram) into strips.
• Cut Onion (50 gram) into strips.
• Cut a stick of Celery (50 gram) in half, then cut it again and slice into thin strips.
• Take the Carrot (50 gram) and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.
• Cut the Scallion (1) into long strips. Take the white portion and slice lengthwise to make thinner strips.
• In addition to the other vegetables, get the Bean Sprouts (30 gram) and Bamboo Shoot Strips (15 gram) ready.
• Add in Corn Starch (2 teaspoon) to the pork and mix until you do not see the cornstarch anymore. Add Vegetable Oil (1 teaspoon) and mix until combined.
• Drain the soaking noodles.
• Beat the Large Egg (2) in a bowl.
• Heat a wok until hot, add Vegetable Oil (1 1/2 tablespoon) and cook the beaten eggs. Do not overcook the eggs. Set aside.
• Heat your wok until smoking hot, add Vegetable Oil (2 tablespoon) at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.
• Add in the Garlic (1 tablespoon) and stir fry.
• Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.
• Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.
• Add the drained rice noodles and the green part of the green onion. Add Shaoxing Cooking Wine (1 tablespoon), Salt (3/4 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (2 pinch) and Fish Sauce (2 teaspoon). Stir and toss for 30 seconds without breaking the noodles.
• Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add Oyster Sauce (1/2 teaspoon), Sriracha (to taste), and Sesame Oil (1 1/2 teaspoon) then toss for another 45 seconds to a minute.
• Transfer to a plate and serve.