This is a traditional northern Chinese dish, and it is usually served on birthdays – as the noodles signify longevity, and the gravy “thickens” and “bonds” family together. This dish is highly versatile, in addition to onions and wood ear, you can add canned bamboo shoots, leafy vegetables, and mushrooms!
- 3 tablespoons oil
- 1/4 lb pork, shredded
- 1 tablespoon corn starch
- 1 tablespoon wine
- 1 onion, thinly sliced
- 1/4 cup wood ear, soaked in hot water and thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon sesame oil
- 1 cup chicken broth or water
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 tablespoon corn starch dissolved in 3 tablespoons water
- 1 egg, slightly beaten
- 1 package rice vermicelli, cooked and drained
- 1 cucumber, cut into matchsticks
- cilantro leaves to garnish
Marinade shredded pork in corn starch and cooking wine for 5 minutes.
Heat 2 tablespoons oil, fry the pork on medium heat until cooked, about 5 minutes. Set aside.
Heat the remaining tablespoon oil, fry the onions for 3 minutes, add in sliced wood ear and cook for another 5 minutes, mix in shredded pork. Add soy sauce, vinegar, sesame oil, chicken broth or water, ginger and garlic. Bring to a boil, and simmer the pot for 10 minutes.
Mix in the corn starch mixture, stir to thicken the sauce. slowly pour in the egg over low heat. let it summer for another minute. turn off the heat and close the lid, let residual heat to cook the egg flower.
Serve with cucumber and cilantro leaves. Enjoy!