Dan called this an "11" on the 0 to 10 scale for heat. "Too intense" was the exact phrase. "That's why there is a salad and pickles to tame it," I said.
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| 5 Spice Pork, Broccoli, and Noodles |
The buckwheat noodles (thinner, grey color) were stretchy and so similar in texture to wheat noodles that I had to re-check the ingredients. The rice noodles (yellow color) absorbed a lot of flavor, but broke into pieces when re-heated.
This wok is 25 years old - and my favorite for stovetop use. I have four in all.
RECIPE: Any take-away menu gives typical meat/vegetable combinations.
The core of success lies with the marinades and sauces - and technique (videos everywhere on the 'net).
I marinate about a pound of cubed meat in vinaigrette overnight - either one I made myself using rice wine vinegar, maple syrup, grapeseed oil, white wine- or just plain old Italian from the bottle. Drain meat before frying - reserve marinade for the sauce.
Everything fries in 1-2 TB peanut oil - onions first, then meat, then veggies. Set each aside as they are almost finished.
Now comes the sauce!
Prepare 1 cup of wine or stock mixed with 1TB cornstarch. Set aside, this goes in last.
I add the reserved marinade to the wok and let it simmer for a few seconds.
Now add options: minced garlic, freshly grated ginger, 5-spice, black pepper, Union Brand chili garlic paste.
Add "side bottles" according to the amount of sesame and salt desired. These are: sesame oil, fish sauce (I need to be both gluten-free and soy-free), soy sauce, oyster sauce - even worcestershire!
Add the cornstarch mixture. Let it simmer until clear.*
Add meat and veggies to wok and toss until coated.
*I always have another cup of stock or wine on hand in case the mixture is too thick.