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Sour and Spicy Pork with Noodles
Sour and Spicy Pork with Noodles is a traditional Chinese recipe for a classic stir-fry of pork, wood ear mushrooms and baby corn in a spicy sauce served with Hokkien noodles. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Sour and Spicy Pork with Noodles.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesPork RecipesVegetable RecipesChina Recipes
Sour and Spicy Pork with Noodles Recipe: A traditional Chinese dish of stir-fried pork, mushrooms and baby corn in a spice base served with noodles.
Ingredients:
60g (2 oz) dried
Chinese wood ear mushrooms
100g (3 1/2 oz) baby corn, halved lengthways
2 tbsp runny honey
1 tbsp tamarind paste
4 tbsp boiling water
2 tbsp dark soy sauce
1 tbsp rice vinegar
2 tbsp groundnut oil
1 large garlic clove, very finely chopped
1/2 tsp dried chilli flakes (or to taste)
350g (12 oz) pork fillet, thinly sliced
4 spring onions, thickly sliced at a bias (ie diagonally)
1 green bell pepper, cored, de-seeded and sliced into strips
250g (9 oz) fresh Hokkien noodles (or any medium-thick noodles, cooked)
fresh coriander (cilantro) leaves, chopped, to garnish
Method:
Wash and pick over the wood ear mushrooms (also known as cloud ear mushrooms), place in a bowl, cover with boiling water then set aside to soak for 20 minutes. After this time, drain the mushrooms, trim off and discard the stems then slice the caps.
In the meantime, bring a large pan of lightly-salted water to a boil. Add the baby corn and blanch for 3 minutes. Drain the corn and refresh under cold, running, water to prevent any further cooking then set aside.
Combine the honey and tamarind paste in a small bowl then stir in the boiling water until smooth. Now add the soy sauce and rice wine vinegar then put the mixture aside.
Heat a wok over high heat. When hot add 1 tbsp of the oil and heat until its surface starts to shimmer. Add the garlic, ginger and red chilli flakes and stir-fry for 30 seconds. Add the pork pieces and continue stir-frying for 2 minutes.
Now add the remaining oil to the wok then stir in the spring onions, bell pepper, sliced mushroom caps and blanched baby corn. Pour over the tamarind mixture and toss to coat all the ingredients. Continue stir-frying for 2 minutes, or until the pork is thoroughly cooked through and the vegetables are tender but still firm to the bite.
Add the noodles and use a pair of forks to mix them with the other ingredients. Cover the wok and allow to heat through for a few minutes.
Sprinkle over the coriander (cilantro leaves). Serve straight from the wok.
