Roast Pork Stir Fry

Thanks to Tony and Tommy for pointing out that you can buy roast pork from a Chinese market. For years I have admired the glistening tea-smoked ducks, roast chickens, and other meats hanging in the windows in Chinatown, but for some reason I never actually bought anything until last fall. Whenever I get roast pork--my absolute favorite--I use it to make an easy stir fry or pop it in a nooodle soup.

I had a little left today, and for Sunday brunch I concocted a wonderful noodle dish from:

about 1/2 cup chunks of roast pork
1 medium-sized head of young bok choy, roughly chopped (about 1 1/2 cups)
1 handful or so rice vermicelli
1 tsp. dark soy sauce
chili paste to taste
1/2 tsp. sichuan peppercorns
1 tbsp. light soy sauce

--In one pot, heat roast pork over a low flame.

--Meanwhile, in another pot, boil enough water for the vermicelli.

--When pork is sizzling and fat has rendered (it shouldn't be very fatty), add chili paste, dark soy sauce, and peppercorns.

--Add vermicelli to water and turn heat off. Noodles should take about 3 minutes to cook.

--Meanwhile, add light soy sauce and bok choy and cover, stirring occasionally, until leaves turn bright green (1 or 2) minutes. Drain noodles and add to pork/choy mixture and toss until thoroughly mixed.


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