Pork – Shanghai

Ingredients for 4 servings:

• ½ tsp oil (sesame oil)
• 60 ml soy sauce
• 2 tbsp oyster sauce
• 250 g pork fillet(s), cut into fine strips
• 2 tbsp shrimp(s), dried
• 8 mushrooms, dried shitake mushrooms
• 1 tsp sugar
• 250 ml chicken broth
• 1 tsp salt
• 300 g noodles, fresh Shanghai noodles
• 2 tbsp oil (peanut oil)
• 1 clove(s) garlic, thinly sliced
• 2 tsp ginger, grated
• 1 stalk(s) Celery, cut into fine strips
• 1 stalk(s) leek, (only the white parts) cut into fine strips
• 150 g Chinese cabbage, shredded
• 50 g bamboo shoots, finely chopped
• 8 spring onions, cut into fine rings

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mix sesame oil and 1 tablespoon each of soy and oyster sauce in a bowl. Add the meat and toss in the marinade. Cover and marinate in the refrigerator for 30 minutes. Place the shrimp in a bowl, pour boiling water over them, and soak for 20 minutes. Drain and finely chop. Soak the mushrooms in hot water for 20 minutes. Drain, remove the stems, and finely slice the caps. Mix the sugar, stock, the remaining soy and oyster sauce, and salt. Set aside. Cook the noodles in a pot of boiling water for 4-5 minutes until soft. Drain, refresh with water, and stir in 1 teaspoon of oil. Heat a wok until very hot, add 1 tablespoon of oil, and toss to coat. Stir-fry the meat for 1-2 minutes. Place on a plate. Heat the remaining oil, add the garlic, ginger, celery, leek, and cabbage, and stir-fry for 1 minute. Add the sprouts, spring onions, mushrooms, and shrimp, and stir-fry for 1 minute. Add the noodles and sauce and stir-fry for 3-5 minutes. Return the meat and liquid to the wok and stir-fry for 1-2 minutes until hot. Serve.