Simple Stir-Fried Pork with Rice Noodle and Vegetables
This versatile rice noodle dish with pork and vegetables is perfect for both daily meals and entertaining guests - a truly winning combination.
What is Stir - Fried Pork with Rice Noodle and Vegetables?
Stir - Fried Pork with Rice Noodle and Vegetables is actually a dish that combines hot and cold ingredients, highlighting the contrast between smoothness and tenderness. The "rice noodles" here refer to those semi - transparent cold rice noodles, which are a bit like wide vermicelli but more chewy. They are especially appetizing when coated with the sauce.
The basic combination is stir - fried fragrant pork strips, paired with refreshing side dishes such as cucumbers, egg crepes, and wood ear mushrooms. The sesame paste drizzled at the end is mixed with minced garlic and vinegar, which not only relieves greasiness but also enhances the flavor.
The rice noodles themselves have little taste, and their flavor mainly comes from the sauce and the oil from the stir - fried meat. When the warm pork strips are put together with the cold dressed rice noodles, there is a temperature contrast when eating. This dish is especially suitable to make in summer.
Ingredients Required and Substitutes
Rice Noodles
You must use those semi - transparent and elastic starch sheets. If you can't buy them, you can use softened wide vermicelli as a substitute, but halve the cooking time. Soaked and shredded Vietnamese rice paper can also work, but the texture is a bit crispier.
Pork Tenderloin
Choose the tender part of the meat. It's easier to cut if you put it in the freezer for 15 minutes before slicing. Chicken breast can also be used. Mix it with half a spoon of starch and marinate for 10 minutes in advance to make it more slippery and tender when stir - fried.
Sesame Paste
Be sure to use pure sesame paste. If it's too thick, add warm water and stir it slowly to loosen it up. If you don't have sesame paste, you can use peanut butter mixed with half a spoon of sesame oil as a substitute, but the flavor will be less complex.
Egg Crepe Strips
When making the egg crepe, brush a thin layer of oil on the bottom of the pan and use a low heat throughout the process to avoid burning. If you want to take it easy, you can tear ready - to - eat crab sticks into thin strips instead, but the egg flavor will be reduced.
Cucumbers and Wood Ear Mushrooms
Cucumber strips must be cut right before use. If cut in advance, they will wilt. You can also use blanched carrot strips instead of wood ear mushrooms. The sweetness can balance the saltiness of the sauce.
Special Equipment
Ordinary Wok: Use it for blanching and stir - frying the pork strips, so you don't have to change the pan.
Knife and Cutting Board: Essential for slicing the pork and vegetables. The knife doesn't need to be extremely sharp, but try to cut the cucumber strips as thinly as possible.
Spatula or Chopsticks: Chopsticks are more convenient for flipping the egg crepe, while a spatula is handier for stir - frying the pork strips.
Large Bowl and Plate: Use a large bowl to mix the sauce. A large flat plate makes the dish look better when plating than a deep bowl.
Non - stick Pan: This is great for making egg crepes as it won't stick to the bottom easily, which is user - friendly for beginners.
Vegetable Slicer: If you're not very good at using a knife, this small tool with different blades can quickly cut even vegetable strips.
Brush: Brushing oil on the bottom of the pan makes it easier to control the amount of oil used, preventing the egg crepe from being too greasy.
INGREDIENTS
Main Ingredients
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·150g fresh rice noodles
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·100g pork tenderloin (sliced into strips)
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·1 egg
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·70g cucumber (julienned)
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·50g soaked wood ear mushrooms (trimmed and sliced)
Additional Ingredients
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·75g Chinese scallions (sliced into julienne)
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·30g red bell pepper (julienned)
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·10g cilantro stems (cut into sections)
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·10g garlic cloves (smashed and minced)
Seasonings
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·10g sesame paste
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·10ml black vinegar
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·10ml soy sauce
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·5g salt
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·5ml sesame oil
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·5ml dark soy sauce
COOKING STEP
Step 1
Crack 1 egg into a bowl and whisk till well - dispersed. Set aside.
Step 2
Take 150g of fresh rice noodles and set aside. Shred 100g of pork tenderloin, 75g of scallions, 70g of cucumbers, 30g of red peppers, cut 10g of coriander stems into sections, crush and mince 10g of garlic cloves, and cut 50g of soaked tree ear mushrooms into shreds after removing the stalks.
Step 3
Prepare a bowl. Put 10g of sesame paste in it, pour in 10mL of balsamic vinegar and 10mL of light soy sauce. Mix well, add the minced garlic and mix again. Set aside.
Step 4
Add proper amount of water to a pot, put in 5g of salt. Bring to a boil, add the shredded tree ear mushrooms and blanch for 1 - 2min. Then take them out and set aside.
Step 5
Brush oil on the pan bottom. Pour in the egg liquid, shake the pan to make it cover the bottom evenly. Let it set quickly, flip and fry till both sides are golden. Then take it out.
Step 6
Roll up the fried egg from one side to the other and cut into thin shreds. Set aside.
Step 7
Heat 20mL of oil in a pan. Add the shredded scallions and shredded pork tenderloin and stir - fry till the color changes.
Step 8
Add 5mL of light soy sauce, 3g of salt, 5mL of sesame oil and the coriander stems. Stir well, then add 5mL of dark soy sauce and stir - fry to color.
Step 9
Start plating: Place the fresh rice noodles in one corner of the plate. Then add the shredded cucumbers, shredded egg crepe, shredded tree ear mushrooms, and shredded green and red peppers.
Step 10
Finally, spread the stir - fried pork shreds in the middle of the plate and pour the prepared sauce around. Then it's ready to serve.
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Tips and Tricks for This Recipe
Ingredient Pretreatment
Freeze the meat for 15 minutes before slicing the pork strips. This makes it easier to cut.
If the fresh rice noodles are too hard, soak them in warm water for 3 minutes and they'll become soft. Never boil them.
When blanching the wood ear mushrooms, add a spoonful of oil. This will keep their color bright and prevent them from looking dull.
Secret to Avoiding Lumps in the Sauce
First, dilute the sesame paste with black vinegar, and then slowly add light soy sauce. If you pour the liquid directly and start stirring, it's easy to form lumps. The right consistency for the well - adjusted sauce is similar to that of yogurt.
Method to Make an Unbroken Egg Crepe
Heat the pan, then turn off the heat. Brush on some oil and pour in the egg liquid. Rotate the pan to spread it evenly, and then turn on a low heat. When the edges start to curl up, gently lift it with chopsticks and flip it over. The whole process should not exceed 30 seconds.
Small Plating Tips
First, lay the fresh rice noodles as a base. Then arrange each kind of shredded vegetable separately according to color. Finally, pile the pork strips in the middle. When drizzling the sauce, pour it in a circular motion over the vegetables, not directly on the pork strips, to avoid making it too salty.
Consumption Suggestions
Daily Pairings
Serve it directly as a main dish with rice. The sauce mixed with rice is extremely delicious. If you don't want to consume carbohydrates, place a layer of lettuce leaves at the bottom and wrap the pork strips and fresh rice noodles for a more refreshing eating experience.
Upgraded Version for Gatherings
Arrange all ingredients separately and allow guests to assemble their own dishes. Place a small plate of deep - fried crispy wonton skin pieces beside it. Sprinkle them on the dish to enhance the texture. Chilled sparkling water with lemon slices is better at relieving greasiness than hot tea.
Suggestions for Packing Bento
Pack the sauce in a small separate box and pour it on just before eating. Put the fresh rice noodles and shredded vegetables in the lower layer of the bento box, and place the pork strips and shredded egg crepe in the upper layer. Heat it in the microwave for 1 minute and then stir well. The texture will remain almost the same.
Vegetarian Adjustments
Remove the pork strips and replace them with shredded roasted king oyster mushrooms. Add a spoonful of peanut butter to the sauce to supplement protein.
Storage
After boiling the fresh rice noodles, drain the water completely. Mix in a few drops of sesame oil to prevent them from sticking together. Put them in a sealed container and store in the refrigerator for at most 1 day. Never soak them in water, or they will swell and become soft and mushy.
Let the stir - fried pork strips and fried shredded egg crepes cool down completely. Put them in a fresh - keeping container and store in the refrigerator. Finish them within 24 hours. Freezing is not recommended because the pork strips tend to become dry and tough after thawing.
Shredded cucumbers and shredded wood ear mushrooms tend to wilt if cut in advance. Store them in the refrigerator for at most 3 hours. If you have already cut them and can't use them all up, soaking them in ice water can extend their freshness by another hour.
The prepared sesame sauce can be stored in the refrigerator for 2 days, but the taste of garlic will become stronger after overnight storage. It is recommended to store the sauce and garlic separately and mix them just before eating.
FAQs:
If the time is too long, the garlic will turn bitter and the sesame paste is prone to separating. Just stir it before use.
Blanch all the ingredients in boiling water, then rinse them with cold water and drain. Finally, toss them with the dressing.
You can add a little more vinegar to the sauce, which will result in a better taste for the cold - dressed version.
The soaking time should be controlled within 3 - 5 minutes. Soaking for too long will make them soft and lose elasticity. You can also rinse them with cold water before plating, which will result in a better taste.
Place light - colored ingredients such as shredded cucumbers and shredded eggs on one side, and dark - colored ingredients such as shredded wood ear mushrooms and shredded red peppers on the other side.
Finally, put the stir - fried pork strips in the middle. This way, the dish looks layered and more appetizing.
REVIEWS
