Best Pork Mei Fun With Sweet Shiitake Mushrooms Recipes

PORK MEI FUN (RICE NOODLES)

Steps:

• Add Rice Noodles (150 gram) to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.
• Cut Lean Pork (350 gram) into thin strips. Make sure to slice against the grain to help the meat become tender.
• Mix the pork with Salt (1/2 teaspoon), Ground White Pepper (1 pinch), Garlic Powder (1/6 teaspoon), Shaoxing Cooking Wine (2 teaspoon), and Water (1 tablespoon) and marinade for 10 to 15 minutes.
• Cut Napa Cabbage (50 gram) into strips.
• Cut Green Cabbage (100 gram) into strips.
• Cut Onion (50 gram) into strips.
• Cut a stick of Celery (50 gram) in half, then cut it again and slice into thin strips.
• Take the Carrot (50 gram) and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.
• Cut the Scallion (1) into long strips. Take the white portion and slice lengthwise to make thinner strips.
• In addition to the other vegetables, get the Bean Sprouts (30 gram) and Bamboo Shoot Strips (15 gram) ready.
• Add in Corn Starch (2 teaspoon) to the pork and mix until you do not see the cornstarch anymore. Add Vegetable Oil (1 teaspoon) and mix until combined.
• Drain the soaking noodles.
• Beat the Large Egg (2) in a bowl.
• Heat a wok until hot, add Vegetable Oil (1 1/2 tablespoon) and cook the beaten eggs. Do not overcook the eggs. Set aside.
• Heat your wok until smoking hot, add Vegetable Oil (2 tablespoon) at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.
• Add in the Garlic (1 tablespoon) and stir fry.
• Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.
• Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.
• Add the drained rice noodles and the green part of the green onion. Add Shaoxing Cooking Wine (1 tablespoon), Salt (3/4 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (2 pinch) and Fish Sauce (2 teaspoon). Stir and toss for 30 seconds without breaking the noodles.
• Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add Oyster Sauce (1/2 teaspoon), Sriracha (to taste), and Sesame Oil (1 1/2 teaspoon) then toss for another 45 seconds to a minute.
• Transfer to a plate and serve.

QUICK PORK MEI FUN RECIPE

Steps:

• In a bowl, mix the oyster sauce, cornstarch, pepper, garlic powder, Shaoxing wine, dark soy sauce, and 1 tablespoon of light soy sauce with the pork. Leave to marinate for 20 minutes.
• Cook your rice noodles according to packet instructions.
• In a frying pan, heat 1/2 tablespoon of oil to medium heat. Once hot add the eggs. Allow the eggs to cook before breaking them up into pieces. Set aside.
• In a large wok, heat the rest of the vegetable oil, then add the pork. Cook on high heat until the meat begins to brown. Then add the carrots and the cabbage. Continue stirring constantly.
• After 5 to 7 minutes, add the noodles and another tablespoon of light soy sauce and season with salt and pepper. Stir thoroughly.
• Once cooked through, add the bean sprouts and the green onions. Add salt and pepper to taste before serving.

PORK, SWEET POTATO AND SHIITAKE MUSHROOM RAMEN

Steps:

• In a Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the pork and cook until brown, using a wooden spoon to break it up. Use a slotted spoon to transfer the pork to a paper towel-lined plate. Add the sweet potatoes and saute until beginning to become tender, 7 to 8 minutes. Add the mushrooms, ginger and garlic and cook until the mushrooms release their water and begin to brown, 5 to 7 minutes. Season with salt and pepper.
• Add the chicken broth, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soy sauce, mirin, sesame oil, brown sugar, celery seed and browned pork. Bring to a boil, reduce the heat to a simmer, cover and let simmer 15 minutes. Add the ramen noodles. Simmer until tender, about 5 minutes.
• Serve in a bowl with an egg on top. Garnish with Sriracha and cilantro.

STEAMED PORK-AND-MUSHROOM SHUMAI

Steps:

• Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
• Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
• Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
• Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
• Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
• Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
• Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

SMOKY LO MEIN WITH SHIITAKE AND VEGETABLES

Steps:

• Bring a large pot or wok of salted water to a boil. Cook noodles for 1 minute, then drain thoroughly and transfer to a sheet tray. Toss noodles with 1 tablespoon neutral oil to prevent sticking, spread into a single layer and set aside.
• Using a paper towel, rub a very thin film of neutral oil into a wok or skillet, then set over high heat until lightly smoking. Add 1 tablespoon neutral oil and swirl to coat. Add the shiitake mushrooms, cabbage, carrot and onion, and stir-fry for 30 seconds. Toss a few times, then let the vegetables sit without disturbing until lightly charred on one side, about 20 seconds. Toss and stir, then let them sit and char again. Repeat several times until the vegetables are tender-crisp and lightly charred on multiple surfaces, 2 to 5 minutes total.
• Transfer vegetables to a sheet tray and spread into a single layer. Place the tray of vegetables and the tray of noodles on a heatproof surface, such as on top of your burner grates.
• Ignite your blowtorch and, holding the flame 2 to 3 inches above each tray, sweep across the vegetables and noodles until a smoky aroma reaches your nose, about 15 seconds per tray. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables and noodles jumps and combusts.) Toss the noodles and the vegetables with a pair of tongs, and torch again.
• Wipe out the wok and return to high heat until lightly smoking. Add 1 more tablespoon of neutral oil and swirl to coat. Add the scallions and garlic and stir-fry until fragrant, about 10 seconds. Immediately add the vegetables and noodles to the wok and stir-fry until homogenous. Add a small amount of neutral oil to the edge of the wok, and on the same spot, add the soy sauces and wine, which should sizzle immediately.
• Add sesame oil, white pepper and mung bean sprouts. Toss everything in the wok until coated in sauce and the bean sprouts are lightly wilted, about 30 seconds. Add more neutral oil as necessary to keep noodles loosened. Transfer to a serving bowl and serve immediately.

PORK CHOPS WITH SHIITAKE MUSHROOMS

Steps:

• Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
• Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
• When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
• Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
• Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.