Chi Ming Ng
Cordis, Hong Kong
Shredded pork and xue cai vermicelli
200g pork, cut into matchstick-sized strips
150g xue cai (Chinese preserved vegetables), chopped
6 small nests rice vermicelli
1 red chilli, finely chopped
¼ bunch coriander, chopped
1.6 litres water
1 tablespoon oil
2 teaspoons chicken powder
1½ teaspoon sugar
1 teaspoon cornstarch
1 teaspoon soy sauce
½ teaspoon salt
- In a small bowl, mix the pork with the cornstarch, salt, soy sauce and 1 teaspoon of sugar. Put to one side.
- Put 800ml water into the wok and bring to a boil. Add the vermicelli and cook for 5 minutes. Drain and rinse in cool water.
- Heat the oil in the wok. Add the pork strips and stir-fry for 5 minutes. Remove from the wok and put to one side.
- Add the xue cai and red chilli to the wok. Stir-fry for 1 minute. Return the pork strips to the wok with ½ teaspoon of sugar. Stir well and remove from the heat.
- Put the remaining water in to the saucepan and bring to a boil. Add the chicken powder and vermicelli and bring back to a boil.
- Remove from the heat and pour the vermicelli and broth into a large bowl. Place the pork and preserved vegetables on top of the vermicelli. Garnish with the coriander and serve.
- The Chinese preserved vegetables used in this recipe are known as xue cai. Before use, rinse thoroughly, soak for 10 minutes then squeeze out any excess water.
- Rinse the vermicelli with cool or room temperature water to ensure the noodles do not stick to each other.
- Pork is a good source of protein, which is vital for repairing and maintaining body tissue and muscle mass.
- Lean cuts of pork are naturally lower in fat and calories. To make this recipe healthier, opt for tenderloin or loin chop cuts.