Pork & Marinade:

1 T. Light Soy Sauce

1 ½ tsp. Tapioca Starch

1 tsp. Chinese Rice Wine

½ lb. Pork or Beef, cut into 2” strips

 

6-8 dried Chinese Mushrooms

½ lb. dried Canton Noodles

9 T. Peanut or Vegetable Oil

2 T. Tapioca Starch

1 ½ C. Chicken Broth

3 C. shredded Chinese Cabbage

1 C. Bamboo Shoots, shredded

1 tsp. Salt

 

Combine Soy sauce, tapioca starch and rice wine in a large bowl. Add pork or beef and marinate at least 30 minutes. Soak mushrooms in hot water until soft , about 20 minutes; drain. Discard stems and shred the caps. Set aside. Soak dried Canton noodles in boiling water for 1 minute. Rinse with cold water and drain. Transfer to a medium bowl, add 2 T. oil to prevent sticking and set aside. Mix tapioca starch with ½ C. broth; set aside. Heat 5 T. of remaining oil in a wok over medium-high heat until hot. Add noodles and fry until the bottom Is golden brown; turn the noodles over and to brown the other side. Transfer browned noodle cake to a warm platter to keep warm in low oven while cooking the sauce. Heat remaining 2 T. oil in wok; stir in meat and its marinade and stir fry about 2 minutes. Add shredded mushrooms, 1 c. broth, cabbage, bamboo shoots and salt. Cook over medium heat until tender, stirring constantly. Stir in the tapioca starch mixture and cook, stirring, until thickened. Pour sauce over noodle cake and serve immediately. Variation: Chicken or Shrimp may be used instead of pork or beef. From: Dim Sum Made Easy.