wallycat
04-28-2005, 05:15 PM
I made this tonight with just a few changes.
I used 1/2 of a small white, sweet onion (no scallions in the house :eek: ) and I used frozen green beans instead of fresh. I also used dried asian egg-noodles that were almost like angel-hair. Oh, and I used dried shitakes (what I had on hand).
I don't typically enjoy sweeter main dishes, but this was really good. It was on the sweeter side, but not yucky sweet at all.
I am sure you could sub different meat/tofu there, but I think the 50 minute cooking time ensures that syrupy, thicker sauce. If using different cuts of meat (or tofu), you could simmer and simmer and add your meat/tofu for the last 10-30 minutes (depending on what you use).
My only shock was...there is NO GARLIC!! I made it without to see how it would taste...next time, I will add garlic :)
HOISIN-BRAISED PORK, MUSHROOMS AND GREEN BEANS ON NOODLES
This Asian-style stew features egg linguine, an easy substitute for Chinese egg noodles. Look for Chinese five-spice powder and hoisin sauce in the spice aisle or the Asian foods section of the supermarket.
1 1/2 pounds well-trimmed boneless pork shoulder (Boston butt), cut into 1-inch cubes
2 teaspoons Chinese five-spice powder
3 tablespoons all purpose flour
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1 cup canned low-salt chicken broth
1 1/2 cups chopped green onions
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 1/4-inch-thick rounds of peeled fresh ginger
8 ounces green beans, trimmed, cut on diagonal into 1 1/2-inch lengths
crushed garlic (optional :) )
1 9-ounce package fresh egg linguine, cut in half
1 tablespoon oriental sesame oil
Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
Heat vegetable oil in heavy large pot over medium-high heat. Add half of pork and saut until brown, about 4 minutes; transfer to bowl. Add remaining pork and sauté until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil. Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup green onions.
4 servings
Bon Appétit
February 2000
I used 1/2 of a small white, sweet onion (no scallions in the house :eek: ) and I used frozen green beans instead of fresh. I also used dried asian egg-noodles that were almost like angel-hair. Oh, and I used dried shitakes (what I had on hand).
I don't typically enjoy sweeter main dishes, but this was really good. It was on the sweeter side, but not yucky sweet at all.
I am sure you could sub different meat/tofu there, but I think the 50 minute cooking time ensures that syrupy, thicker sauce. If using different cuts of meat (or tofu), you could simmer and simmer and add your meat/tofu for the last 10-30 minutes (depending on what you use).
My only shock was...there is NO GARLIC!! I made it without to see how it would taste...next time, I will add garlic :)
HOISIN-BRAISED PORK, MUSHROOMS AND GREEN BEANS ON NOODLES
This Asian-style stew features egg linguine, an easy substitute for Chinese egg noodles. Look for Chinese five-spice powder and hoisin sauce in the spice aisle or the Asian foods section of the supermarket.
1 1/2 pounds well-trimmed boneless pork shoulder (Boston butt), cut into 1-inch cubes
2 teaspoons Chinese five-spice powder
3 tablespoons all purpose flour
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1 cup canned low-salt chicken broth
1 1/2 cups chopped green onions
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 1/4-inch-thick rounds of peeled fresh ginger
8 ounces green beans, trimmed, cut on diagonal into 1 1/2-inch lengths
crushed garlic (optional :) )
1 9-ounce package fresh egg linguine, cut in half
1 tablespoon oriental sesame oil
Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
Heat vegetable oil in heavy large pot over medium-high heat. Add half of pork and saut until brown, about 4 minutes; transfer to bowl. Add remaining pork and sauté until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil. Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup green onions.
4 servings
Bon Appétit
February 2000