Shredded Pork with Mung Bean Noodle Sheets

Name: Shredded Pork with Mung Bean Noodle Sheets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 150 g pork loin (julienned); 2 eggs (made into a thin omelet and julienned); 50 g rehydrated wood ear mushrooms (julienned, blanched, and drained); 50 g cucumber (julienned, blanched, and drained); 50 g red bell pepper (julienned, blanched, and drained); 100 g daylily buds (picked over and blanched in boiling water); 10 g soy sauce; 5 g scallion (julienned and steeped in liquid); 5 g ginger (julienned and steeped in liquid); 3 g MSG; 3 g cooking wine; to taste mung bean starch (for making the noodle sheets); 60 g oil (for cooking)

A traditional seasonal Beijing summer dish, featuring stir-fried mung bean starch noodles (fenpi) with shredded pork and daylily buds. It has a vibrant appearance and a fresh, tender taste.

45 min

Easy

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Shredded Pork with Mung Bean Noodle Sheets

Ingredients

pork loin (julienned) 150 g

eggs (made into a thin omelet and julienned) 2

rehydrated wood ear mushrooms (julienned, blanched, and drained) 50 g

cucumber (julienned, blanched, and drained) 50 g

red bell pepper (julienned, blanched, and drained) 50 g

daylily buds (picked over and blanched in boiling water) 100 g

soy sauce 10 g

scallion (julienned and steeped in liquid) 5 g

ginger (julienned and steeped in liquid) 5 g

MSG 3 g

cooking wine 3 g

mung bean starch (for making the noodle sheets) to taste

oil (for cooking) 60 g

Instructions

Make the noodle sheets

Stir the mung bean starch together with water until smooth, then pour a thin layer into a special noodle-sheet mold and rotate it by spinning the pan left and right over boiling water heated to the rolling stage. As soon as the starch cooks and sets into a single sheet, dip the pan into a basin of cold water and gently peel the noodle sheet off with your fingers. Soak it briefly in the cold water, then cut it into wide strips.

Prepare the ingredients

Julienne the pork. Julienne the scallion and ginger and steep them in liquid to make a flavored juice. Pick over the daylily buds and blanch them in boiling water. Blanch the noodle strips briefly and arrange them on a serving plate. Cook the eggs into a thin omelet and cut them into fine strips. Julienne the wood ear mushrooms, cucumber, and red bell pepper, blanch them in water, drain them well, and arrange them neatly on top of the noodle sheets.

Stir-fry and assemble

Heat a wok with a thin layer of oil until hot, add the pork strips and stir-fry until fragrant, then add the soy sauce, cooking wine, and the scallion-ginger juice. Add the blanched daylily buds and toss over high heat. Season with MSG, drizzle with a little hot oil to finish, then pour the mixture over the noodle sheets and sprinkle the egg omelet strips evenly on top.