PostHeaderIcon Cellophane Noodles with Bamboo Stir Fry – Peev Choj

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Peev choj - Cellophane noodle

Peev choj - Cellophane noodle

 

 

This Hmong stir fry cellophane noodles though may look peculiar to some, is no doubt delicious and can quite honestly be addictive. This stir fry noodle is often served at hmong feasts and other gatherings of friends and family. The best part about this dish is that it’s quite simple and quick to make.

Preparation: 10 minutes Cooking: 15 minutes

Ingredients for 6 serving

  • ½  bag of glass noodle
  • 1 ib of ground pork
  • 3 tb of chilli & soya bean sauce
  • 3 tb of soy sauce paste or dark soy sauce
  • 3 tb oyster sauce
  • 2 green onions minced or 1 tb of onion powder
  • 2 large garlic clove minced , or 1 tb fried garlic, or 3/4 tb of garlic powder
  • ¼ tsp salt, more if desire
  • 1 tb of ground black peppper
  • 1 batch of cilantro
  • 1 canned large bamboo shoots, shredded
  • 1 handful of dry black fungus, soaked for 15 min and drained
  • 2 TB of oil for stir frying

Optional: 1 TB of sriracha sauce

  1. First thing you ill have to boil a medium size pot of water. Once boiling, add the cellophane noodle. Stir for just 15 seconds and transfer the noodle to the kitchen sink where your strainer is. Pour the noodle in, and run cold water through the noodles, using your hands to help rinse and cool the noodles down. Let it drain and sit it aside for now.
  2. No Pour oil in wok and put on high heat. First, throw in the garlic and sauté until aromatic (a couple of minutes). Then, add the ground pork. While you wait for the ground pork, shred the bamboo shoots either with a knife, grater or vegetable peeler. Once the pork is brown, add the salt and a pinch of black pepper.  Cover lid for a few minutes.
  3. Next, add the bamboo shoots and stir then cover the lid again for a few minutes.
  4. add the noodles and the sauces and mix thoroughly with a wooden spatula in one hand and a fork in the other hand. Once thoroughly mixed, cover the lid and let it sit for a few minutes. During this time rinse your cilantro and green onions and mince then set aside
  5. taste your noodle dish and add pure ground black pepper along with additional salt if desire.
  6. The final step would be to turn off the stove and give your dish one final mix with the cilantro and green onions. Serve hot or cool. Serve with steamed white rice is desire.

(tip: I  have found that the regular canned big bamboo shoots give more flavor to the dish compare to baby bamboo shoots or the already shredded bamboo shoots in a can)

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