Verdict: Win

I didn't have beef on me, so I sliced up some pork tenderloin. This satisfied my craving for some chow fun, but next time I will add more salt to the noodles and less black beans to the meat. I substituted yu choy for the gai lan too. I love mung beans, so next time I'll be sure to add more than I added tonight.

Pork Chow Fun adapted from Sunday Nite Dinner
Yield: Serves 4

8 oz mung bean sprouts, boiled slightly
1 lb gai lan or yu choy, stalks and leaves separated
1 lb pork tenderloin
2 tbsp soy sauce
3 tsp cornstarch
3 tsp Shao Hsing rice cooking wine
1 tbsp Chinese fermented black beans
1 8 oz dried broad rice noodles
4 tbsp vegetable oil
5 slices of ginger
1 1/2 tbsp garlic, minced
1 1/2 tsp kosher salt
4 scallions, cut into 2-inch sections
3-4 tablespoons oyster sauce

Cook rice noodles according to directions on the bag.

Cut the pork tenderloin across the grain into 1/4-inch-thick slices. Place in a shallow bowl, add the soy sauce, cornstarch, and rice wine, and stir to combine; set aside.

In a small bowl, mash the black beans with the back of a wooden spoon.

Heat a large wok or skillet over high heat. Add 1 tablespoon oil, ginger and garlic to wok, and stir-fry about 15 to 30 seconds, until fragrant. Add the pork, spreading it in the wok. Cook, undisturbed, 30 seconds to 1 minute, letting the pork begin to brown. Add the mashed black beans and stir-fry 1 to 2 minutes, or until pork is browned but still slightly rare. Transfer to a plate and set aside. Add 1 tablespoon oil into the wok and stir-fry the gailan or yuchoy stalks for 30 seconds. Add the leaves and salt, stir-fry 1 to 2 minutes until the stalks are bright green and the leaves are limp. Transfer to a plate and set aside. Rinse wok and dry it thoroughly.

Re-heat wok over high heat, add 2 tablespoons oil to the wok with the noodles, spreading them in the wok. Cook undisturbed for 1 minute, or until slightly crusty. Add the bean sprouts and stir-fry 1 to 2 minutes. Return the gai lan or yu choy and pork with any juices that have accumulated to the wok, add the oyster sauce and scallions, and stir-fry 1 to 2 minutes, or until heated through and well combined. Adjust seasonings to taste and serve immediately.


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