Stir-fry

 

Stir fries are quick, easy and a delicious dinner item to add to your weekly menu! This recipe is extremely versatile and you can customize it however you want based on the ingredients you have. Use thinly sliced chicken if that is what you have on hand or try tofu instead of pork for a meatless Monday option, and don’t be afraid to add veggies to this recipe!

Yield: 8 Portions

Ingredients

  • 1 lb thin rice noodles, soak as directed below
  • 1 ⅛ lb pork shoulder, fine strips
  • 6 shallots, minced
  • 4 green onions, slivered
  • 4 tablespoon fish sauce (divided use)
  • 1 tablespoon ground black pepper
  • 3 teaspoons sugar
  • ¼ cup turmeric, freshly ground
  • Vegetable oil, as needed
  • 2 tablespoons extra fish sauce
  • Stock, vegetable or chicken, as needed
  • 1 cup plus more to taste garlic chives, cut 1 ½- inch lengths

 

Directions

  1. Re-hydrate rice noodles in cool tap water for 30 minutes, then cook in boiling water until tender – noodles cook very quickly, about a minute. Drain immediately and set aside. Note: be careful not to over soak or over cook.
  2. Combine pork pieces with shallots, green onions, 2 tablespoons of fish sauce, black pepper, sugar, and turmeric. Allow to marinate at least 30 minutes before cooking
  3. Heat oil in a small wok until it begins to smoke
  4. Add marinated pork and stir fry until all pieces are well seared.
  5. Lower heat and add a small amount of extra oil, if needed, then add re-hydrated noodles and remaining 2 tablespoons of fish sauce. Stir gently to coat and heat thru. If more moisture is needed, add stock or water.
  6. Add garlic chives, toss to incorporate. Taste, add more garlic chives if desired.
  7. Serve on a warm platter.

CIA FOODIES


Easy Weeknight Dinners: Stir Fried Rice Noodles with Pork and Turmeric

Stir-fry
  Stir fries are quick, easy and a delicious dinner item to add to your weekly menu! This recipe is extremely versatile and you can customize it however you want based on the ingredients you have. Use thinly sliced chicken if that is what you have on hand or try tofu instead of pork for a meatless Monday option, and don't be afraid to add veggies to this recipe! Yield: 8 Portions

Ingredients

  • 1 lb thin rice noodles, soak as directed below
  • 1 ⅛ lb pork shoulder, fine strips
  • 6 shallots, minced
  • 4 green onions, slivered
  • 4 tablespoon fish sauce (divided use)
  • 1 tablespoon ground black pepper
  • 3 teaspoons sugar
  • ¼ cup turmeric, freshly ground
  • Vegetable oil, as needed
  • 2 tablespoons extra fish sauce
  • Stock, vegetable or chicken, as needed
  • 1 cup plus more to taste garlic chives, cut 1 ½- inch lengths
 

Directions

  1. Re-hydrate rice noodles in cool tap water for 30 minutes, then cook in boiling water until tender – noodles cook very quickly, about a minute. Drain immediately and set aside. Note: be careful not to over soak or over cook.
  2. Combine pork pieces with shallots, green onions, 2 tablespoons of fish sauce, black pepper, sugar, and turmeric. Allow to marinate at least 30 minutes before cooking
  3. Heat oil in a small wok until it begins to smoke
  4. Add marinated pork and stir fry until all pieces are well seared.
  5. Lower heat and add a small amount of extra oil, if needed, then add re-hydrated noodles and remaining 2 tablespoons of fish sauce. Stir gently to coat and heat thru. If more moisture is needed, add stock or water.
  6. Add garlic chives, toss to incorporate. Taste, add more garlic chives if desired.
  7. Serve on a warm platter.

Copyright © 2019 The Culinary Institute of America

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