*  Exported from  MasterCook  *
               Egg Noodles with Pork, Eggplant and Oyster Sauce
 Recipe By     : Adapted from Kurumi Hayter; The Noodle Cookbook
 Serving Size  : 2    Preparation Time :0:45
 Categories    : Pork                             Stirfry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***P O R K***
    5      ounces        boneless pork top loin -- thinly sliced
    1      tablespoon    low sodium soy sauce
    1      tablespoon    dry vermouth
    3      ounces        Italian Eggplant -- or Japanese Eggplant
      2/3  cup           new potatoes -- (about 2)
    2                    carrots
    1                    green onion
    1      large         garlic clove
                         fresh gingerroot
    3 1/3  ounces        straw mushrooms -- or less, halved
    1      cup           chicken broth
    1      tablespoon    oyster sauce
      1/2  teaspoon      honey
    1      tablespoon    cornstarch -- rounded
                         freshly ground pepper
    3      drops         sesame oil
    1      tablespoon    safflower oil -- for frying
    5      ounces        cooked egg noodles -- drained
 PORK: Cut the boneless loin 'chop' into 1/2 strips. Then diagonally slice
 (1/4 thick: cross grain to tenderize.) Marinate pork 30 mins. in mixture
 of 1 tablespoon each of soy sauce and wine (Chinese rice wine, or dry
 sherry, or dry vermouth.)
 Trim ends off eggplant. Cut once lengthwise, then cut into 1/4 half-moon
 slices. Soak in ice water salted with 1 teaspoon of soy sauce.
 Peel the two small potatoes and cut into 1/2 dice. Place in a bowl;
 submerged in the salty ice water. Note: this bowl soaks the potato and
 weights the eggplant.
 Scrub carrots; trim ends. Slice into 1/4 ovals (on the diagonal).
 Cut the green onion: dice the white part; cut the green portion into 1
 lengths. Equal parts garlic and ginger: select a large garlic clove. Cut a
 comparably sized piece of fresh ginger and peel it. Finely chop both the
 ginger and the garlic.
 Drain the mushrooms and if the can liquid is not too salty, use it for the
 sauce, adding broth to it as needed.
 Mix sauce ingredients,starting with the reserved liquid from the mushroom,
 if using. Set aside.
 LATER: Heat water in a pasta pot to boiling. Cook the carrot and potato
 until tender crisp. Remove with slotted spoon and submerge in the ice water
 with the eggplant. Drain these vegetables well. Use the same water to cook
 the noodles.
 Heat oil in the wok and stir fry in sequence: the pork (3 mins); the drain
 potato, carrot, and eggplant (2 to 3 mins); add the garlic, ginger and
 green onions (1 min); make a well for the sauce and add the liquid; cook
 until thickened. Stir in the straw mushroom pieces and the drained cooked
 pasta. Serve at once. MC Est 404 CALS, 12.7 G FAT 28.5% CFF.
 Tip: start the pasta just after the pork is done. We used “medium egg
 noodles” -- dried, short, curly, about 1/4 width (1-1/2 cups dry measure).
 Tested 10 Jun 97. Bob liked it more than I did. It did grow on me. Liked
 the potato, eggplant and carrot. Tasty and colorful. I wanted the pork to
 be more tender. -- patH
 Posted on eat-lf by phannema@wizard.ucr.edu
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