Stir-Fried Linguine Mu Shu Style
serves 4
This is great for leftover pork chops. If you don't have any reserved black pepper cabbage, just thinly slice a wedge of any cabbage. This recipe is part of Andrew Schloss's Sunday Dinners.
1/4 cup dried wild mushrooms (any type)
1/2 cup boiling water
3/4 pound linguine
3 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon sugar
2 leftover cooked pork chops
1 tablespoon hoisin sauce
2 tablespoons peanut oil
1 cup reserved black pepper cabbage
1 teaspoon minced garlic
1 teaspoon dark sesame oil
1 bunch green onions (white part only), thinly sliced
prep: 15 minutes
total: 30 minutes
small saucepan
large pot
colander
3 small bowls
whisk
large wok (or saute pan)
tongs
1. Boil 1/2 cup of boiling water, place the mushrooms in the water and then set aside off the heat for 10 minutes. Remove the mushrooms from the soaking water and cut in small pieces. Return to the soaking liquid.
2. Meanwhile, cook the linguine in a pot of boiling water. Drain in a colander and set aside.
3. In a small bowl, whisk the soy sauce, vinegar and sugar. Set aside.
4. Remove and discard the bones from the chops. Cut the meat into 1-inch long thin strips. Toss with half the soy sauce mixture. Set aside.
5. Mix the hoisin sauce into the remaining soy sauce mixture. Set aside.
6. Heat a large wok (or saute pan) over high heat. Add theoil and heat until smoking. Add the cabbage and garlic and stir-fry for 30 seconds. Add the pork and its marinade and stir-fry for another minute. Add the mushrooms and their soaking liquid and bring to a boil.
7. Add the linguine and stir fry until heated through, about 1 minute. Add the soy mixture and stir-fry until most of the liquid is absorbed, about 1 minute. Add the sesame oil and scallion and serve.
