Yield: 4 portions
Fresh ginger, finely chopped – 1 Tbsp.
Garlic, chopped – 1/2 Tbsp.
Fresh Thai chiles, chopped – 1 tsp.
Sesame oil – 1 Tbsp.
Dry sherry – 1/4 cup
Soy sauce – 2 Tbsp.
Chicken stock – 4 cups
Bamboo shoots, shredded – 1/2 cup
Dried lily buds, rehydrated, trimmed – 1/4 cup
Fresh shiitake mushrooms 1/2 cup
Large wood-ear mushrooms, rehydrated, julienned 2
Carrots, julienned 1/4 cup
Scallions, chopped 1/4 cup
Char su pork (recipe follows) 1/4 lb.
Rice noodles, cooked 4 oz.
English cucumber, peeled, julienned 1/4 cup
Fresh basil, chopped 4 tsp.
Fresh cilantro, chopped 1/4 cup
- Sauté ginger, garlic and chiles in sesame oil about 2 minutes. Deglaze with sherry and soy sauce. Add chicken stock. Heat to boil. Reduce heat; simmer 10 minutes.
- Add bamboo shoots, lily buds, mushrooms, carrots and scallions. Return to boil for 3 minutes. Strain vegetables from stock; reserve separately.
- To serve: Fill bowl with 1/2 cup reserved vegetables, 1 oz. pork, 1 oz. noodles, 1 Tbsp. cucumber. Add 1 cup boiling soup. Garnish with 1 tsp. basil and 1 Tbsp. cilantro.
Marinate 1/4 lb. pork tenderloin for 48 hours in mixture of 1/2 cup hoisin sauce, 1/4 cup sugar, 1 Tbsp. chopped ginger, 1 Tbsp chopped garlic, 1/4 cup soy sauce, 1/4 cup dry sherry, 1/4 cup ketchup and 2 Tbsp. five-spice powder. Roast in 375F oven to internal temperature of 155F. Cool; julienne or shred into match sticks.