Pork Chow Fun

I've made a stir-fry noodle dish for our weekday lunch. Recipe is from Stir-Frying To The Sky's Edge by Grace Young, the book which I'm cooking with this month, for Cookbook Countdown, which I'm co-hosting with Emily of Emily's Cooking (Makan2) Foray. For more details on how to join Cookbook Countdown, please click here.

Originally, recipe is called Beef Chow Fun, but I have used pork fillet instead of beef. A simple and tasty stir-fry broad rice noodles (which is locally called as kueh teow). This noodle dish uses fermented black beans, an ingredient which I have not used in a noodle dish before, and find that I like it. We enjoyed this Pork Chow Fun and would definitely be cooking this again. Makes a very nice meal, either for lunch or even a simple dinner.

Beef Chow Fun
(adapted from "Stir-Frying To The Sky's Edge", by Grace Young)
8 ounces lean flank steak (I use pork fillet)
2 teaspoons soy sauce
1-1/2 teaspoons cornstarch
1 teaspoon sesame oil
1 pound fresh broad rice noodles (1 sheet)
2 tablespoons oyster sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 tablespoons peanut or vegetable oil
2 teaspoons minced ginger
2 teaspoons minced garlic
1 tablespoon fermented black beans, rinsed and mashed
3 cups bean sprouts, rinsed and patter dry (about 6 ounces)
1/2 cup finely shredded scallions
1/4 teaspoon ground white pepper

Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/2-inch-thick slices. Put the beef in a shallow bowl and add the soy sauce, cornstarch, and sesame oil. Stir to combine. Leaving the noodles as a slab, cut it crosswise into 1/2-inch-wide strips. Using your hands, separate and loosen the strips to make about 4 cups. In a small bowl combine the oyster sauce and rice wine.Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the ginger and garlic, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the beef  and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef  begin to sear. Add the fermented beans and stir-fry 30 seconds or until the beef is lightly browned but not cooked through. Transfer the beef to a plate. (Using pork, I stir-fry till the pork is fully cooked).Swirl the remaining 1 tablespoon peanut oil into the wok, add the noodles, and spread evenly in one layer in the wok. Cook undisturbed for 1 minute or until the noodles are slightly crusty. Add the bean sprouts and stir-fry 1 minute or until the sprouts are just limp. Return the beef with any juices that have accumulated to the wok, add the scallions, sprinkle on the pepper and oyster sauce mixture, and stir-fry 1 minute or until the beef is just cooked.
"I'm linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray".

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