Ground pork and Chinese sausage flavor this slightly sweet and supersavory hot pot of chewy rice noodles with ground pork, shiitake mushrooms, pea shoots and pickled mustard greens. A just-cooked poached egg tops it all off, adding richness to the sauce, which Zak Pelaccio compares to an Italian Bolognese.
More Great Chinese Recipes
3 tablespoons vegetable oil
1/2 pound shiitake mushrooms, stems discarded and caps quartered
1/4 cup plus 1 tablespoon Shaoxing wine (see p. 248) or dry sherry
3/4 pound ground pork
1/4 cup plus 2 tablespoons kecap manis
1 teaspoon Asian sesame oil
1 pound dried pearl noodles or frozen rice cakes
6 ounces Chinese sausage, thinly sliced
6 ounces snow pea shoots or 1 bunch watercress, thick stems discarded
3/4 cup chicken stock
1/4 cup black vinegar
1 tablespoon soy sauce
1 tablespoon Asian fish sauce
8 large eggs
1/2 cup cilantro leaves
1/4 cup chopped pickled mustard greens
How to Make It
In a large, deep skillet, heat 2 tablespoons of the vegetable oil until smoking. Add the shiitake mushroom caps and stir-fry over high heat until golden and crisp in spots, about 7 minutes. Remove from the heat and add 1/4 cup of the Shaoxing wine. Return the skillet to the heat and cook, stirring, until the wine has completely evaporated, about 3 minutes. Transfer the shiitake caps to a bowl.
In the skillet, heat the remaining 1 tablespoon of vegetable oil until almost smoking. Add the ground pork in clumps and cook over high heat, turning once, until browned, about 6 minutes; break up the clumps. Spoon off the fat in the skillet. Add 1/4 cup of the kecap manis, season the pork lightly with salt and cook over low heat, stirring, until the pork is nicely glazed, about 5 minutes. Stir in the sesame oil and add the shiitake caps.
In a medium casserole of boiling salted water, cook the pearl noodles or rice cakes until al dente, 4 to 8 minutes; drain the noodles or rice cakes thoroughly.
Add the noodles to the skillet along with the Chinese sausage and snow pea shoots. Add the remaining 1 tablespoon of Shaoxing wine and 2 tablespoons of kecap manis along with the chicken stock, black vinegar, soy sauce and fish sauce. Cover and simmer for 5 minutes, stirring occasionally.
Meanwhile, bring another large, deep skillet of water to a simmer. Crack the eggs into individual ramekins. Slip the eggs into the barely simmering water and cook until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a large plate; carefully blot the eggs dry.
Ladle the loh shi fun into deep bowls and set the poached eggs on top. Sprinkle with the cilantro and pickled mustard greens and serve right away.
Shaoxing wine is an aged Chinese rice wine often used in cooking. Dry sherry can be substituted.
Kecap manis is a thick, slightly sweet Indonesian seasoning, sometimes called sweet soy sauce, that's flavored with garlic and/or star anise. I t can be ordered from indomart.us.
Eggs are tricky to match with wine (though noodles and pork certainly aren't), but one thing they work particularly well with is sparkling wine. And it doesn't have to be expensive Champagnefor this homey Malaysian dish, pour a bright, fresh Spanish cava.
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