Description
Shredded Pork with Pickled Mustard Noodle, or Zha Cai Rou Si Mian, is a typical Sichuan dish. You can find it in Sichuan restaurants and Chinese noodle houses.
I love it because it has meat, vegetables and noodles—the balanced nutrition I need for a meal. If you don’t like pork that much, you can use chicken instead.
Ingredients
- 1-½ pound Pork Loin, Sliced Into Long, Thin Pieces
- 2 Tablespoons Rice Wine
- Salt, To Your Taste
- 1 pinch Black Pepper
- ¼ Tablespoons Garlic Powder
- 1 teaspoon Light Soy Sauce
- 1 Tablespoon Cornstarch
- 2 Tablespoons Vegetable Oil Or Olive Oil, Divided
- 10 Sichuan Peppercorns
- 2 cloves Garlic, Sliced
- 1 piece (about 2 Inches By 1/3 Inch) Ginger, Sliced
- 1 Tablespoon Dark Soy Sauce
- 1 Tablespoon Lao Gan Ma Spice Bean Paste
- 1 package (2 1/2 Oz. Size) Shredded Pickled Mustard (Zha Cai)
- 1 teaspoon Sugar
- ½ teaspoons Chinese Vinegar Or White Vinegar
- 2 Green Onions, Half Sliced, Half Chopped
- 1 pound Noodle (dry Or Fresh)
- ⅓ pounds Bok-choy Or Spinach
- 4 Tablespoons Sesame Oil
Preparation
Slice garlic cloves, ginger, and 1 green onion. Chop remaining green onion into small pieces.
Chop pork loin into long thin pieces.
Put pork in a seasoning bowl. Marinate it with rice wine, a pinch of salt, a pinch of black pepper, garlic powder, and light soy sauce. Mix. Add cornstarch to thinly coat pork. Cover and set it in the refrigerator for 20 minutes.
Heat a wok on high heat. Add 1 1/2 tablespoons olive or vegetable oil. When oil is hot, add Sichuan peppercorns (or 1/4 teaspoon coarse ground black peppercorns), sliced garlic and ginger, and stir until garlic and ginger start to turn brown and oil is slightly fragrant.
Add pork and stir-fry until no longer pink, 2–3 minutes. Add 1 teaspoon rice wine and dark soy sauce. Stir. Add Lao Gan Ma spice bean paste to make the pork shiny brown.
Add shredded pickled mustard. Stir and cook for 2 minutes. Add sugar and Chinese vinegar. Add sliced green onion. Transfer the pork with pickled mustard to a bowl.
Fill a medium saucepan half full with water and put it on medium heat. When the water is boiling, put a few drops of vegetable oil in the pan, then add noodles. Cook 8 minutes for dry noodles, 5 minutes for fresh noodles. Add green leaf vegetable and stir. Bring to a boil again and cook for another 2 minutes. Remove noodles and vegetables and put them in a serving bowl.
To serve, take some cooked noodles with green vegetables. Add the shredded pork with pickled mustard on top. Add sesame oil and chopped green onion.
