Friday, April 4, 2008
Beef & Chinese Kale with Rice Noodles
Learning from my previous wet market saga lesson, a desperate attempt to source for the perfect fresh rice noodles (hor fun), I was determined to get the perfect, smooth and silky rice noodles this time. Armed with bottles of antibiotics, pain killers, sleeping pills, doctor's receipts and rock-hard determination (ok, the truth is I was just on my way back from doctor's office, passing by the market and saw a couple of bags of fresh hor fun), finally I could snatch my noodles this time.
The rest was just a blur of Chinese Kale (aka Chinese broccoli aka gai lan), vendors trying to trick me into buying a whole ton of it, thinly sliced beef, a super strong grandma trying to knock me out of my queue in the frozen meat shop, a kind hero who prevented me from falling, and no. I was not on sleeping pills, at least not yet :)
- half Chinese pound (gan) of Chinese kale
- half pound of thinly sliced marbled American beef (which can be replaced by any sliced beef for stir frying)
- 1 bag of thick cut rice noodles (hor fun), I think it is around half pound
- 3 garlic, finely chopped
- a bit of ginger, crushed
- soy sauce, fish sauce, oyster sauce, shaoxing wine, pepper, kecap manis, sugar, a bit of corn starch (1 tbsp)
- olive oil
Marinate beef with soy sauce, oyster sauce, kecap manis, shaoxing wine, pepper, corn sauce, olive oil, all about 1 tbsp each, oyster sauce more than others. Stir fry the kale with some garlic and ginger in olive oil, add water, cover wok to let the kale cook through (when preparing the kale, cut thick stems in half to speed up cooking), add fish sauce and sugar, drain the water, set aside. Stir fry beef with the remaining of ginger, some of the garlic, add a bit of water to create some sauce, adjust the taste by adding soy sauce/oyster sauce, pour in the kale, stir for a bit, set aside. Pour hot water over the rice noodles in a bowl, use chopstick/fork to separate the noodles, just a minutes, drain. Add a bit of oil in the kind of dirty wok (so the noodles will pick up the remaining of the sauce from the wok), add the remaining of the garlic, stir in the rice noodles, add fish sauce and sugar for taste to retain the creamy color, pour noodles onto plate, pour the beef & kale on top, drizzle some of the sauce, serve.
I am submitting this for Presto Pasta Nights hosted by Ruth of Once Upon A Feast
After downing the noodles, I guess I won't be needing the sleeping pills anymore ;)