Taiwanese Pan-Fried Rice Noodles With Pork And Vegetables

• 2 tablespoons vegetable or peanut oil
• 1 2-inch piece fresh ginger, cut into thick strips
• 4 cloves garlic, smashed
• 2-3 whole scallions, trimmed and coarsely chopped
• 2 pounds pork bones (see note below)
• 4 quarts water
• salt, to taste
• 1/2 pound pork shoulder, thinly sliced
• 1/4 cup plus 1 teaspoon light soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 cup dried baby shrimp (optional)
• 1 pound rice noodles
• 3 tablespoons vegetable or peanut oil
• 8-10 dried shiitake mushrooms, soaked in water until fully reconstituted (about 30 minutes), de-stemmed and thinly sliced
• 1 cup carrots, julienned
• 1 cup fresh or canned bamboo shoots, rinsed well and julienned
• 2 cups basic pork soup stock (see recipe above)
• salt and ground white pepper, to taste
• 2 tablespoons black rice vinegar
• 2-3 whole scallions, trimmed and thinly sliced

1. Heat the oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
2. Add the ginger, garlic, and scallions and cook, stirring occasionally, until very fragrant, about 1 minute.
3. Add the bones and cook, stirring, until just fragrant, about 1 minute.
4. Add the water and bring to a boil.
5. Skim the scum that froths to the surface while boiling for 5 minutes.
6. Reduce the heat to a simmer and cook, uncovered, for at least 2 (preferably 3) hours.
7. Strain the broth through a fine-mesh colander.
8. Season with salt to taste.

vegetable, fresh ginger, garlic, scallions, pork, water, salt, pork shoulder, soy sauce, cornstarch, sugar, baby shrimp, rice noodles, vegetable, shiitake mushrooms, carrots, bamboo shoots, pork soup stock, salt, black rice vinegar, scallions

Taken from www.foodrepublic.com/recipes/taiwanese-pan-fried-rice-noodles-with-pork-and-vegetables-recipe/ (may not work)