Wednesday, June 17, 2009

Talk about Pan Asian Sauteed tofu and veggies over buckwheat soba and Ming tsai's pork and ginger sauce

This is truly a mishmash of Asian styles but it worked really well ....

For the pork sauce -

Sautee garlic and ginger for 1 minute no more in peanut oil

Add ground pork and sautee till medium

Add 1 tablespoon of hoisin and Black bean sauce

ADD I/4 CUP OF SHAOshing wine

ADD I/4 CUP OF chicken stock and cook down till sauce is syrupy

Boil udon noodles in salted water and drain and cool

Sautee veggies in a very hot wok - broccoli, bok choy, asparagus, onion. pepper , whatever you like . Cook each veggie separately and then sautee some garlic and ginger and then add veggies

Add some chicken stock and reduce for a bit

Remove veggies and clean out wok and reheat

Add some peanut oil

and put the drained noodles in wok and friy till the outside is crispy

Serve with noodles on bottom , veggies on the side and pork sauce on top

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