I got my first tiny digital camera from my husband and our daughters this past Christmas. Not having a camera that I can put in my bag and take with me every where was one of the reasons why I could not blog (as I have no picture for any of my recipes). Who want to read my ramblings about stuffs....
Tonight, I had a night off from Indochine Cuisine to stay home with our girls and to 'focus' on Asian Meals In Minutes, year-end accounting and so on. I cannot really work for a long stretch of time on just one thing. So, I bounced between harrassing the girls (actually, making sure they change the litter box for the cats, doing their homeworks...), to putting away the last few pieces of Christmas decoration, doing the books, creating this blog and then cooking this dish that I am showing you .... like, right now!
This is a dish that used to be on Indochine's menu called Stir-fried Bean Thread Noodles. We took it off the menu because compared to 40+ items on the menu, this dish was not as popular. As soon as we took it off the menu, our guests started to request for it. That is just how things go in any restaurant! This dish is similar to a Vietnamese dish that I love call Mien Xao Cua (Glass Noodles with Crab Meat). The Vietnamese version does not have all sorts of vegetables as the Indochine's version. It tends to be drier with LOTS of white peppercorn and cilantro. The version I did tonight is the same one at Indochine. I used whatever vegetables I was able to gather in our home refrigerator. Glass noodles - I always have a few bags in the pantry. So here you go. This dish took a total of 15 minutes from prep to cook. ANd the best is: I used Asian Meals In Minutes's Essential Cooking Sauce for this dish and it came out perfect! If you don't have a jar of the Essential sauce at home, mixing 2 Tbsp oyster sauce and 2 Tbsp soy sauce should be fine as well. For those who are Gluten-Free, you can use the GF Essential Cooking Sauce. If you don't have it, using San-J Tamari Wheat-Free soysauce with a little bit of sugar added would be fine also.
First, I soaked the dried glass noodles in hot water for 10 minutes.
While waiting for the noodles to be soaked, I multi-tasked: chopped all the vegetables and the meat as shown below:
Then, I brought out my wonderful and faithful electric wok. Yes, I cook with them ALL THE TIMES! Drizzle a little soybean oil, and stir in the crushed garlic to get the fragant going. I have my wok at 250 to make sure my garlic will not burn.
Then, went in are my pork and cook until almost done (about 2 minutes):
... all my vegetables and the wonderful Essential Cooking Sauce
If you are following along --- cooking along with me, we are almost there...Now, put in the soaked noodles (but not the water they are soaked in :-)). Toss for about 30 seconds, then you are done!
Sprinkle some chopped cilantro (if you have them) and black or white peppers before serving. I normally chop in some fresh chili peppers or reach for everyone's favorite Siracha sauce to give this dish an added kick! Enjoy!
Ingredients (2-3 servings)
4 small dried bunches of glass noodles (or 4 oz in weigh) - soaked in hot water for 10 minutes. After soaked, you should get about 2 heaping Cups of the soaked noodles.
2 Tbsp cooking oil (Canola)
2 cloves garlic - chopped finely
1/2 red bell peppers - cut into medium-thick slices
1 small crown broccoli - cut into small pieces
1/2 yellow onions - cut into medium-thick slices
1/2 C Dried black mushroom (optional) - wash them well, soaked in hot water for 10 minutes
1/2 lb pork loins (or chicken or 1/2 lb of shrimps) - cut into small strips so they cook faster.
Cilantro - chopped
1/2 tsp ground black or white peppers
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Posted by: Feacksebrina | 07/22/2011 at 12:07 AM