6:30 PM I am staying with the book "A Flash in the Pan" as I learn what is involved in woking.
I made a morning trip to the Asian Foodmarket to buy some cellophane noodles (aka rice noodles), dried shitaki mushrooms and chilli oil. The people in the store are very helpful in showing one where the various items are located.
This recipe is more like a traditional wok recipe in that it is a basic stir fry with meat and noodles. I want to get to the stage where I don't use the recipe book, but where I have a general sense of what to add and how to prepare it.
I have already learned that it is critical to have all of the ingredients ready before beginning to heat the wok. Once the cooking commences everything happens very quickly. Most of the food is only cooked for a couple of minutes before the next item is added.
The book typically recommends about 3 tablespoons of (canola) oil for frying but since the wok is teflon coated I am finding that too much. Next time I will try just 1 tablespoon and see what happens.
This was also my first experience with dried mushrooms. I think I have that under control now. They need to soak in water for about 20 minutes before using. The same is true for the rice noodles.
The recipe starts to kick in when preparing a marinade for the pork. This involved ginger, soy sauce, chilli sauce, rice wine (sake), and garlic. Green spring onions are also a common addition, as is coriander (cilantro).
I would rate this dish as excellent. The noodles were superb and the overall mix of flavors was delicious. I would give it a score of 4 chopsticks out of 5. That reminds me - we forgot to use chopsticks when eating. Next time. We had beer as an accompaniment which was a good idea. I have yet to take any action photos of me preparing the food.
7:00 PM
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