Recipe - Pan-Fried Noodles Wcurly Endive Pork Pecans And Honey-Bourbon

12 ounce Lean pork loin, cut into
strips One fourth inch by One fourth inch
by 1 One half inches
7 tablespoon Bourbon whiskey
1 tablespoon Soy sauce
1 teaspoon Cornstarch
4 teaspoon Ginger, minced
1 cup Pecan halves
1 pound Fresh Chinese egg noodles,
or spaghettini
2/3 cup Vegetable oil, about
One half cup Unsalted butter, at room
temperature
2/3 cup Yellow onion, chopped
2 cup Beef stock
2 Three fourths teaspoon Honey
2 teaspoon Rice vinegar
2 One fourth teaspoon Cornstarch, mixed with
2 tablespoon Beef stock
5 cup Curly endive leaves, torn
into little wisps

Combine the pork, 2 tablespoons of the whiskey, soy sauce, 1 teaspoon of
the cornstarch, and 1 teaspoon of the minced ginger in a bowl. Mix well and
allow to marinate at least 30 minutes. In a dry skillet, toast the pecans
over medium heat, shaking the pan and turning the nuts occasionally until
they begin to color lightly throughout; cool on a plate. Cook the noodles
for panfried noodles (in other words, undercook them a bit, they will cook
more later in recipe). Rinse them with cold water, drain them well, and
toss them in a bowl with 1 One half teaspoons vegetable oil.

Heat 1 One half tablespoons each butter and oil in the skillet. Saute the onion
until translucent and cream colored but not brown; transfer the onion to a
plate. Heat another 1 One half tablespoons each oil and butter in the pan. With
a slotted spoon, lift the pork from the marinade and place it in the pan,
reserving the marinade.

Saute the pork, stirring frequently, until it is nicely browned. Remove the
pork from the pan, pour in the remaining 5 tablespoons whiskey, and boil
briskly to deglaze, stirring any browned bits from the bottom and sides of
the pan, about 3 minutes. Add the stock, the remaining 3 teaspoons ginger,
and the sauteed onion. Boil the mixture, uncovered, until the liquid is
reduced to 1 1/3 cups. Add the honey, vinegar, and marinade. Remove the pan
from the heat until you are ready to serve.

About 10 minutes before serving time, heat 2 tablespoons oil in a wok and
stirfry the endive just until it is lightly coated with oil and begins to
wilt; transfer to a plate. (You may want to cook the endive in two batches;
crowding steams it rather than stirfrying it.) Heat 2 One half more tablespoons
oil in the pan and stirfry half the noodles until some of them begin to
crisp. Transfer them to a large serving platter and place in a warm oven.
Stirfry the remaining noodles. Mix all the noodles and the endive
together, heap on the platter, and keep warm while you finish the sauce.

Whisk the cornstarch mixture into the sauce, then boil it about 1 minute
until it thickens slightly. Turn the heat to low and whisk in the remaining
butter, a tablespoon at a time. Return the pork to the pan to warm. Stir in
the pecans. Pour the pork and pecan topping over the noodles in the center
of the platter, leaving about a 1 1/2inch border of the noodles showing.
Serve at once.

Makes 6 servings.

Linda Burum; Asian Pasta Adapted for my recipe software by Brenda Adams
adamsfmle@sprintmail.com
Recipe by: Linda Burum; Asian Pasta, Simon & Schuster, 1985

Posted to MCRecipe Digest V1 #376, by Brenda Adams
adamsfmle@sprintmail.com on Fri, 17 Jan 1997.