Ingredients

  • 45 ml (3 tablespoons) of soy sauce
  • 15 ml (1 tablespoon) of rice wine or semi-dry sherry
  • 200 gr (7 oz) of lean pork like boneless chops
  • 1 medium sized carrot of about 100 gr (3 1/2 oz)
  • 1/2 package of 250 gr (1 1/2 cup) of sliced leeks
  • 1 large celery branch of 100 gr (3 1/2 oz)
  • 2 garlic cloves
  • 50 ml (1/4 cup) of vegetables broth
  • 15 ml (1 tablespoon) of asian fish sauce
  • 5 ml (1 teaspoon) of wine vinegar
  • 2 ml (1/2 teaspoon) of cornstarch
  • A pinch of sugar
  • 50 gr (2 oz) of diaphanous noodles
  • 1 dried chili pepper
  • 15 ml (1 tablespoon) of peanut oil
  • 30 ml or 20 gr (2 tablespoon) of roasted peanuts
LeeksFind our bag in yourlocal grocery store

Preparation

  • To make the marinade, mix 30 ml (2 tablespoons) of soy sauce with rice wine or sherry. Slice meats into cubes and add marinade.
  • Peel carrot. Slice carrot, celery and leek into julienne. Peel and finely mince garlic. For the sauce, mix broth, soy sauce left (15 ml or 1 tablespoon), fish sauce, vinegar, cornstarch and sugar.
  • Bring to a boil a casserole filled with water. Cook diaphanous noodles 3 minutes and drain (or follow instructions on the package). Remove seeds from chili pepper, if you, like a dish less spicy, and crush it.
  • heat oil in a wok or a larg non-stick pan and add chili pepper. Remove meat from marinade and brown at high heat for 2 to 3 minutes while stirring often. Set meats near wok sides. Add carrots and celery and cook for 3 minutes. Add garlic and brown for few seconds. Add leek and brown. Add marinades left and sauce; cover and continue cooking for 4 to 5 minutes. With scissors, cut diaphanous noodles into small pieces, heat up everything and garnish with peanuts.

Chef's notes

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