PORK AND SNOW CABBAGE NOODLE SOUP

PORK AND SNOW CABBAGE NOODLE SOUP image

Yield 6

Number Of Ingredients 19

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1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms) (about 6 medium mushrooms)
1 cup cold water
Pork and Marinade:
12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips
3/4 teaspoon of salt
3 teaspoon cornstarch
1 1/2 teaspoon sesame oil
1 1/2 teaspoon Shaoxing wine
1/4-1/2 teaspoon pepper
Broth:
6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger
2 pound fresh Shanghai noodles
3 tablespoons peanut oil or vegetable oil, divided
1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon soy sauce
1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 cup drained canned bamboo shoot strips (most of one 8-ounce can)
3/4 teaspoon sugar

Steps:

Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps. Combine pork and marinade ingredients in medium bowl, and set aside. Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low. Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate. Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.