Ingredients
- 3/4 ounce dried wood ear mushrooms
- 1/2 ounce dried lily flowers (optional)
- 6 ounce spork tenderloin , trimmed
- 2 teaspoon splus 1/4 cup cornstarch , divided
- 3 tablespoon slight soy sauce , divided
- 4 teaspoon sShaoxing wine , divided
- 6 ounce sshrimp , peeled, deveined, tails removed, and chopped coarse
- 3 tablespoon svegetable oil , divided
- 3 scallions , white and green parts separated and slice d thin
- 3 star anise pods
- 2 teaspoon sgrated fresh ginger
- 6 ounce sspiced pressed tofu , cut into 1/2-inch matchsticks
- \1 1/2 ounce sseitan puffs, cut into 1-inch piece s
- 4 cup schicken broth
- 1 teaspoon table salt
- 1 large egg
- 2 teaspoon stoasted sesame oil
- 1/2 teaspoon white pepper
- 1 pound fresh Chinese wheat noodles
Instructions
- Place mushrooms and lily flowers, if using, in separate bowls, cover with hot water, and let sit until tender, 20 to 30 minutes; drain well and discard soaking liquid. Cut mushrooms into 2 inch pieces; combine in bowl with lily flowers and set aside.
- Slice tenderloin crosswise ¼ inch thick, then cut each slice into ¼ inch strips. In medium bowl, toss pork with 2 teaspoons cornstarch, 1 tablespoon soy sauce, and 2 teaspoons Shaoxing wine until no liquid pools at bottom of bowl; let sit for 15 minutes. In small bowl, toss shrimp with remaining 2 teaspoons Shaoxing wine until no liquid pools; let sit for 15 minutes.
- Heat empty 14 inch flat bottomed wok over high heat until just smoking.
- Reduce heat to medium high, drizzle 2 tablespoons vegetable oil around perimeter of wok, and heat until shimmering.
- Add pork mixture and cook, stirring constantly with wok spatula or wooden spoon, until pork has mostly lost its pink hue, about 2 minutes.
- Stir in shrimp and continue to cook until pork is no longer pink and shrimp are just opaque, about 1 minute longer.
- Transfer pork and shrimp mixture to now empty medium bowl; set aside.
- Add remaining 1 tablespoon vegetable oil, scallion whites, star anise, and ginger to now empty wok and cook over medium high heat, stirring constantly, until fragrant, about 30 seconds.
- Stir in tofu and seitan puffs, along with reserved pork and shrimp mixture, mushrooms, and lily flowers, and cook, stirring constantly, until puffs are just softened, about 1 minute.
- Stir in broth, salt, and remaining 2 tablespoons soy sauce.
- Bring mixture to simmer over medium heat and cook, stirring occasionally, until puffs are tender but still intact, 4 to 5 minutes, adjusting heat as needed to maintain gentle simmer.
- Whisk remaining ¼ cup cornstarch and 3 tablespoons water in clean small bowl until smooth. Stir cornstarch mixture into broth mixture in wok, return to simmer, and cook, stirring occasionally, until liquid thickens to gravy texture, 3 to 4 minutes.
- Beat egg in small bowl. Using chopsticks or fork to partially cover lip of bowl, slowly drizzle thin streams of egg into wok in circular motion. Simmer mixture, without stirring, until egg is set in long threads, about 30 seconds. Gently stir in sesame oil and white pepper, taking care not to overly break up egg threads. Remove wok from heat; cover to keep warm.
- Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until just tender. Drain noodles and rinse under hot running water, tossing gently, for 1 minute. Drain noodles again and transfer to serving bowl.
- Transfer gravy mixture to second serving bowl and remove star anise; sprinkle gravy mixture with scallion greens. Portion noodles into individual bowls and ladle gravy mixture over noodles. Serve.
