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<YouTube url="https://www.youtube.com/watch?v=8L5U0XAirl8&t=42s" />

## A Glimpse into the World of Sweet and Sour Pork

Sweet and Sour Pork, a dish that has traveled continents and won hearts, is a testament to the culinary genius of traditional Chinese cooking.

Chef RV brings his unique touch to this classic, ensuring every bite is a delightful experience.

But what makes this dish so special? Let's embark on a culinary journey and find out!

## Ingredients

### For the Pork

- 1000 grams (1 kilo) Pork meat, cut into strips
- 1 ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon calamansi juice
- 1 teaspoon grated ginger
- ½ teaspoon cinnamon powder
- 1 teaspoon black pepper
- 59 ml (¼ cup) fresh milk
- 450-675 grams (2-3 cups) cassava starch

### For the Sauce

- 118 ml (½ cup) white vinegar
- 118 ml (½ cup) banana catsup
- 75 grams (¼ cup + 2 tablespoons) white sugar
- 118 ml (½ cup) water
- 4 teaspoons cornstarch
- 1 white onion, sliced
- 113 grams (½ cup) pineapple chunks
- Salt and pepper, to taste

## Method

1. Begin by marinating the pork. Combine the pork strips, salt, soy sauce, calamansi juice, black pepper, ginger, cinnamon powder, and fresh milk. Mix well and set aside.
2. In a separate bowl, prepare the sauce. Mix the white vinegar, banana catsup, white sugar, water, and cornstarch. Ensure the cornstarch dissolves completely.
3. Heat a pan and pour the sauce mixture. As it begins to boil, add the sliced onions and pineapple chunks. Season with salt and pepper. Cook until the sauce thickens and becomes translucent.
4. For the pork, coat each marinated strip in cassava starch.
5. Deep fry the coated pork strips in hot oil until they turn golden brown. Ensure the oil is adequately hot for a crispy outcome.
6. Once fried, toss the pork in the prepared sauce or serve the sauce on the side, as per preference.

## The Magic Behind the Ingredients

Sweet and Sour Pork is a symphony of flavors, and each ingredient plays a crucial role. The banana catsup, not commonly found in traditional recipes, adds a unique sweetness, while the calamansi juice imparts a tangy zest. The use of cassava starch ensures a crispy coating, making every bite a crunchy delight.

## Ingredient Substitutes

- Banana Catsup: Can be replaced with tomato ketchup or tomato sauce.
- Calamansi Juice: Lemon or lime juice works as a great alternative.
- Cassava Starch: Potato starch or cornstarch can be used for a similar crispy outcome.

## Tips and Tricks from Chef RV's Kitchen

- Ensure the oil is adequately hot before frying for a crispy texture.
- The sauce should be brought to a full boil when cooking with cornstarch.
- For a more aromatic touch, consider adding a pinch of Chinese Five Spice.

## Nutritional Information

Assuming 8 servings, approximately 150 grams per serving:

- Calories: 350 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 70mg
- Fat Content: 12g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 850mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Note: The above nutritional values are approximate and may vary based on preparation methods.

## Perfect Pairings: What to Serve with Sweet and Sour Pork

Sweet and Sour Pork is a versatile dish that pairs well with various sides. Consider serving it with steamed jasmine rice, stir-fried vegetables, or even a light cucumber salad. For those looking to explore, a side of dim sum or spring rolls can elevate the dining experience.

## FAQs

### Why use banana catsup instead of the regular one?

Banana catsup offers a distinct sweetness and flavor profile, enhancing the overall taste of the dish.

### Can I use chicken instead of pork?

Absolutely! Chicken can be a great substitute, ensuring you adjust the cooking time accordingly.

### How can I store leftover Sweet and Sour Pork?

Store in an airtight container and refrigerate. It's best consumed within 2-3 days.

## Final Thoughts

Chef RV's Sweet and Sour Pork is more than just a dish; it's an experience. The perfect blend of flavors, combined with the chef's unique touch, makes it a must-try. Whether you're a seasoned cook or a newbie, this recipe promises a delightful culinary journey. Happy cooking!


Dive into Chef RV's delectable Sweet and Sour Pork recipe, a classic dish with a twist. Discover the ingredients, preparation techniques, and some fun facts about this beloved dish.

Chef RV Sweet and Sour Pork


## The Magic Behind Beef with Mushrooms

Beef with Mushrooms isn't just a dish; it's an experience.

Originating from the culinary genius of Chef RV, this recipe is a testament to the beauty of combining simple ingredients to create a masterpiece. Whether you're using tenderloin or sirloin, the magic lies in the technique and the love poured into the cooking process.

## Ingredients

### Meat

250 grams beef tenderloin or sirloin

### Marinade

1/4 teaspoon salt
1/4 teasponn black pepper
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce

### For the Sauce

1-2 tablespoons butter
1 cup sliced mushrooms (fresh Shiitake or canned)
1-2 tablespoons minced garlic
1 tablespoon all-purpose flour
1/2 beef broth cube
1/2 cup cream
1/2 cup water

## The Art of Cooking: Chef RV's Technique

1. Begin by seasoning the beef with salt, black pepper, Worcestershire sauce, and cornstarch. This ensures the beef remains moist and juicy during the cooking process.
2. Heat a pan and melt some butter. Once hot, add the beef.
3. Avoid constant stirring. Let the beef brown to achieve the Maillard reaction, enhancing its flavor.
4. Once the beef is nearly cooked, introduce the mushrooms.
5. Add garlic, followed by the crumbled broth cube and flour.
6. Pour in the water and cream. Let it boil until the mixture thickens.
7. Season with black pepper and ensure not to overcook the beef.
8. Serve with a side of buttered spaghetti or rice.

## Serving Suggestions

Pairing Beef with Mushrooms with the right side dish can elevate your dining experience. Consider serving it with:

- Buttered spaghetti: A simple yet delightful pairing.
- Steamed rice: For those who believe "rice is life."
- Mashed potatoes: A creamy addition that complements the beef's richness.
- Asparagus: gently fry asparagus on some butter unti tender.

## Ingredient Substitutes

Not all ingredients might be readily available everywhere. Here are some alternatives:

- Beef: Pork or chicken can be used if beef isn't available.
- Shiitake Mushrooms: Canned mushrooms are a great substitute.
- Beef Broth Cube: A splash of soy sauce can replace the beefy flavor.

## Tips and Tricks for the Perfect Dish

- Cornstarch: It prevents the beef from releasing too much water, ensuring a juicy outcome.
- Butter: Using salted butter can enhance the dish's flavor profile.
- Cooking Technique: Avoid stirring the beef constantly to achieve a beautiful brown crust.

## Nutrition Information

Per serving of arund 125 grams, this dish contains approximately:

Calories: 300
Carbohydrate Content: 10g
Cholesterol Content: 70mg
Fat Content: 20g
Protein Content: 25g
Saturated Fat Content: 10g
Sodium Content: 500mg
Sugar Content: 2g
Trans Fat Content: 0g
Unsaturated Fat Content: 8g

Please note these values are estimates and should not be used for medical purposes.

## FAQs

### Why use both tenderloin or sirloin?

Both cuts offer unique textures and flavors. While tenderloin is more tender, sirloin has a richer taste.

### Can I use other types of mushrooms?

Absolutely! Feel free to experiment with different varieties to find your favorite combination.

### How can I ensure my beef remains tender?

Avoid overcooking. Once the beef is browned and nearly cooked, add the other ingredients.


Dive into Chef RV's signature Beef with Mushrooms recipe, a dish that promises a burst of flavors and a journey of culinary excellence.

Chef RV Creamy Beef with Mushrooms


## The Magic Behind Everyday Beef and Broccoli

Ever craved a dish that perfectly merges the western love for beef with the oriental crunch of broccoli? Well, you're in luck! Today, we're whipping up an Everyday Beef and Broccoli recipe that's guaranteed to tickle your taste buds and leave you yearning for more. It's a tantalizing fusion of East meets West, and it's about to rock your culinary world.

## Ingredients Breakdown

### For the Meat

- 200g beef, cut into strips

### For the Marinade

- 1 tbsp Shaoxing cooking wine
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1/2 tsp black pepper
- 1/4 tsp baking soda

### For the Stir-Fry

- 1 tsp of oil
- 300 grams broccoli, cut into pieces
- 1 tbsp minced garlic

### For the Sauce

- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tbsp water
- 1 tsp sugar
- 1 tsp ground black pepper, to taste

## The Cooking Process

1. Begin by marinating the beef strips in the cooking wine, soy sauce, cornstarch, black pepper, and baking soda. This process tenderizes the beef and allows it to absorb the flavors, making it juicier and more delicious.
2. While the beef marinates, Make the sauce. Combine the oyster sauce, soy sauce, dark soy sauce, water, sugar, and black pepper to create a savory and slightly sweet concoction that'll elevate your stir-fry to the next level.
3. After marinating, stir-fry the beef until just cooked and then set it aside. Remember, we'll be adding it back later, so don't worry if it's a tad undercooked.
4. Now, onto the greens. Stir fry the garlic and the broccoli. When the broccoli is almost tender, add the sauce to thicken a bit. Cook until the sauce is thickened a bit or the brocooli is tender.
5. Once everything's cooked to perfection, add back the beef and give them a final toss in the pan, then serve.

## Nutritional Information

Each serving of 150g contains approximately the following:

- Calories: 250
- Carbohydrate Content: 20g
- Cholesterol Content: 50mg
- Fat Content: 10g
- Protein Content: 20g
- Saturated Fat Content: 3g
- Serving Size: 150g
- Sodium Content: 500mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

## Perfect Pairings: What Goes with Beef and Broccoli?

The versatility of this dish means it can be paired with an array of sides. Consider serving it with a bowl of fluffy jasmine rice or noodles to soak up all that delicious sauce. Looking for a low-carb alternative? Cauliflower rice does the trick!

## Top Tips and Secrets to Make the Best Everyday Beef and Broccoli Stir Fry

- Freezing the beef before cutting it can make the process easier and help you get thin, even slices.
- Don't overcrowd the pan when stir-frying. It could lower the pan's temperature and cause your food to steam instead.
- If you like your broccoli a bit crunchy, blanch it before stir-frying.
- Be sure to marinate the beef in the fridge for at least 30 minutes or up to 4 hours to ensure you will get a more tender result
- If you can, use tender cuts of beef like sirloin. If using less tender parts of beef, marinade for slightly longer.
- Cut the beef and broccoli in roughly similar-sized pieces so they cook in roughly the same time.
- When stir-frying the beef, do not overcook to avoid drying up the meat.
- Preheat the wok or pan before adding the beef to help prevent the beef from sticking to the pan.
- Try to sear the beef by stir-frying in small batches. Overcrowding the pan will cause the beef to steam and will end up soggy and will have less flavour.
- Stir-fry the broccoli separately to ensure not to overcook them. Check that it should be just tender, with a bright green color.
- Serve the stir-fry over a bed of white or brown rice to soak up all of the delicious sauce.

## Can't Find an Ingredient? Here's What You Can Do

We've all been there - you're ready to cook, and suddenly, you can't find that one ingredient! Don't worry; here are some alternatives:

- No Shaoxing wine? Dry sherry or mirin can work as an excellent substitute.
- If you can't find oyster sauce, try Hoisin sauce or a blend of soy sauce and fish sauce.
- Note that dark soy sauce is not the same as light soy sauce in that dark soy sauce is not as salty than light soy sauce. Therefore, if you don't have dark soy sauce, we suggest to omit it instead of replacing it with light soy sauce unless you want to add more saltiness to your dish.

## FAQs

### How long can I store leftover Beef and Broccoli?

You can store leftovers in an airtight container in the refrigerator for 3-4 days.

### Can I freeze Beef and Broccoli for later?

Yes, this dish freezes well. Store it in freezer-safe containers and it should last for up to 2 months.

### Can I use other vegetables in this recipe?

Absolutely! Feel free to add in other veggies like bell peppers, mushrooms, or baby corn for extra crunch and flavor.

### What kind of beef works best for this dish?

We recommend using flank steak or sirloin for the best results. They're tender, flavorful, and perfect for stir-frying.

### Can I make this dish vegetarian?

Yes! You can substitute the beef with firm tofu or a meat substitute. Adjust the cooking time as needed.


Quick and easy beef with broccoli stir fry better than takeout. This is a delicious meal that can be done within 30 minutes. Perfect for weeknight meals!

Everyday Beef and Broccoli Recipe


## An Intriguing Introduction to Bun Cha Vietnamese Meatballs

Bun Cha, a culinary masterpiece hailing from the bustling streets of Hanoi, Vietnam, is a dish that expertly weaves a tapestry of tantalizing flavors and textures. The star of this gastronomic spectacle? Delectably tender meatballs harmoniously paired with a flavorful dipping sauce, fresh vegetables, and delicate rice noodles.

A balance of sweet, sour, salty, and spicy elements makes this Vietnamese comfort food a delight to the senses. Whether you're a seasoned home cook or a culinary novice, let's dive fork-first into the world of Bun Cha Vietnamese Meatballs.

## Let's Gather Our Ingredients

Before we start our culinary journey, let's ensure we have all we need. Remember, using high-quality ingredients is the secret to a dish that sings.

### For the Meatballs

- 300g minced pork
- 1 tbsp fish sauce
- 2 tsp white sugar
- 1/2 bunch green onions (about 35g)
- 1 tsp garlic, minced
- A pinch of white pepper and salt

### For Frying

- Oil for frying

JojoM's note: For a healthier option, bake the meatballs in the oven!

### For the Sauce

- 3 tbsp sugar
- 3 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 80g water
- 1 birds eye chilli, to taste
- 1 tsp garlic, minced

### For the Noodles

- 100g dried vermicelli noodles

### For the Garnish

- A handful of bean sprouts (about 70g)
- Lettuce leaves, shredded (about 70g)
- 1 medium carrot, julienned (about 60g)
- A handful of coriander (about 15g)
- Lime wedges, to serve

## It's Cooking Time!

### The Marinade Magic

In a large bowl, mix the minced pork with the fish sauce, sugar, green onions, garlic, salt, and white pepper. Let this melody of flavors marinate for at least 30 minutes - the longer, the better!

### The Dipping Sauce Delight

While our pork is marinating, let's prepare our dipping sauce. Combine sugar, fish sauce, rice wine vinegar, lime juice, water, chilli, and garlic in a bowl. Set aside and allow the flavors to meld together.

### Frying the Flavorful Meatballs

Now it's time for the star of the show. Shallow fry your marinated meatballs over medium heat until they turn a beautiful golden brown. Once done, drain them over paper towels to get rid of any excess oil.

### Perfecting the Vermicelli Noodles

Next, immerse the vermicelli noodles in hot water until they become tender and fully cooked.

### The Art of Assembling Bun Cha

Time to bring it all together. Start with a bed of noodles, followed by a generous layer of fresh vegetables. Drizzle some of our mouthwatering dipping sauce over the top, then garnish with the golden meatballs.

### A Tantalizing Twirl of Tastes: Nutrition Information

This recipe serves four people, with each serving size being approximately 200 grams. Here's the nutritional breakdown per serving:

- Calories: 540
- Carbohydrates: 27g
- Protein: 23g
- Fat: 37g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 2903mg
- Sugar: 24g
- Vitamin A: 165IU
- Vitamin C: 10.4mg
- Iron: 1.6mg

Note: Please remember that these are approximate values and can vary based on the exact brands and types of ingredients used.

## A Closer Look at the Ingredients

- Minced Pork: A good source of protein, vitamins, and minerals. However, it also contains saturated fats, so moderate consumption is recommended.
- Fish Sauce: High in sodium, so it should be used in moderation for those monitoring their sodium intake.
- Sugar: Adds a sweet element to the dish but should be consumed in moderation due to its high-calorie content and potential impacts on blood sugar levels.
- Vermicelli Noodles: A source of carbohydrates that provide energy. Opting for whole grain varieties can add fiber to your diet.
- Vegetables: A treasure trove of essential vitamins, minerals, and dietary fiber with few calories.

## What Pairs Well with Bun Cha?

When it comes to accentuating the flavors of Bun Cha, a side dish of fresh spring rolls or a vibrant Vietnamese salad can be a delightful companion. For beverage pairings, a classic Vietnamese iced coffee known as "Cà phê sữa đá" would complement the meal perfectly, or for those preferring a non-caffeinated drink, a chilled glass of lemongrass tea can be a refreshing option.

## Ingredient Swaps and Substitutions

Sometimes, certain ingredients might be hard to find depending on your location. Don't worry, we've got you covered:

- For minced pork, ground chicken or turkey are good substitutes if you prefer a leaner option.
- If fish sauce is not readily available, soy sauce or Worcestershire sauce can work, but remember, this could alter the dish's authentic flavor.
- Rice wine vinegar can be replaced with apple cider vinegar.
- Birds eye chilli, although ideal for this recipe due to its heat level, can be swapped out for any hot pepper you have on hand.

## Hints and Tips for a Perfect Bun Cha

- Marinating the meat for longer enhances the depth of flavor in your meatballs.
- As for the noodles, ensure they are fully drained after cooking to prevent a soggy dish.
- When making the sauce, adjust the quantities to your liking. You can add more lemon juice or chilli for a more punchy flavour.
- Use fresh vegetables for these for the best taste. Fresh is the best!
- Shape the meatballs around the size of a tablespoon or so. Try to make them the same sizes as possible so they all cook together.
- Don't make the meatballs too big or the centre might not cook quick enough before the outer bits burn.
- Flatten the meatballs a bit to help the centre cook in time.
- Fry the meatballs in around 180C oil to achieve a golden brown color.
- Lastly, always taste and adjust your dipping sauce as needed. Remember, it should be a balance of sweet, sour, salty, and spicy.

## Frequently Asked Questions

### What is the origin of Bun Cha?

Bun Cha is a traditional Vietnamese dish originating from Hanoi, the capital city of Vietnam.

### Can I make Bun Cha with another type of meat?

Yes, while pork is traditional, you can substitute it with other ground meats like chicken or turkey.

### Can I prepare Bun Cha in advance?

Yes, you can prepare the meatballs and dipping sauce in advance. Just be sure to store them separately in the refrigerator.

### How do I store leftover Bun Cha?

Store leftovers in separate airtight containers in the refrigerator. They should last for 2-3 days.

### Can I use a different type of noodle for Bun Cha?

Traditionally, Bun Cha is served with rice vermicelli noodles, but if unavailable, thin rice noodles or even spaghetti could be used as a substitute.


Enjoy the flavours of Vietnam with this meatballs recipe made with marinated fried pork and vermicelli noodles with sweet, sour, salty and spicy sauce.

Bun Cha Vietnamese Meatballs


## A Taste of the East: What is Chinese Style Chicken Fried Rice?

Chinese Style Chicken Fried Rice, a dish as diverse as it is delicious, combines the delicate balance of flavors that China is renowned for. A sizzling medley of tender chicken, vibrant vegetables, and golden-fried rice, this comforting meal is a staple of Chinese cuisine. Not only is it a tasty way to repurpose leftover rice, but it also perfectly encapsulates the concept of 'waste not, want not'.

## Gathering Your Ingredients

For our delectable fried rice, you'll need:

- 150g chicken breast, cut into bite-sized pieces
- 1 tsp cornstarch
- 1 tsp soy sauce
- pinch of baking soda
- 2 eggs
- 1 tbsp minced garlic,
- 1 onion, chopped (approx. 150g)
- 1/3 cup green beans (approx. 60g)
- 1/2 cup cubed carrots (approx. 65g)
- 1/2 bunch green onions, separated between the white and green parts (approx. 50g)
- 300g day-old rice, broken apart
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- salt and pepper to taste

These everyday items can be found in local groceries, but if not, we have some handy substitutes in the wings!

## Ingredient Substitutes

If you're missing a few items from the pantry, here are some easy swaps:

- Chicken: tofu or shrimps can be a delightful alternative.
- Soy sauce: Tamari or coconut aminos are suitable gluten-free options.
- Green onions: regular onions or chives can fit the bill.
- Feel free to use any other vegetables you may have leftover. This dish is best served with a variety of colors and flavours.
- If serving as a side, you can omit the chicken.

## Let's Get Cooking!

### Marination

1. Marinate the chicken in the cornstarch, soy sauce, and baking soda. This not only tenderizes the chicken but also infuses it with a savory tang.

### Stir-fry

1. In a wok or large frying pan, heat 1 tbsp cooking oil. Scramble the two eggs and set aside.
2. Saute the chicken in another tablespoon of cooking oil, then set aside.
3. Add 1 tbsp cooking oil to the same pan and saute the garlic, onion, green beans, and carrots for 1-2 minutes. The vegetables should be vibrant and slightly tender.
4. Return the chicken pieces to the pan and give it a good stir. Set aside.

### Rice

1. In the same pan, heat 2 tbsp vegetable oil, stir fry the rice for 2-3 minutes until it's piping hot and glistening.
2. Season the rice with the light and dark soy sauces. Stir to ensure the rice grains are evenly coated.
3. Return the scrambled egg, chicken, and vegetables to the pan. Stir until all the ingredients are thoroughly combined and heated through.
4. Serve your Chinese Style Chicken Fried Rice garnished with the green parts of the spring onions. Their fresh, crisp flavor is the perfect counterpoint to the savory, aromatic fried rice.

## What to Serve with Chinese Style Chicken Fried Rice

Chinese Style Chicken Fried Rice is a versatile dish that pairs well with a variety of sides. Consider serving it with a simple stir-fried bok choy or a spicy Szechuan tofu. For a complete feast, you could add some hot and sour soup, and finish with a light and refreshing mango pudding for dessert.

## Breaking Down the Nutrition

Given the ingredients listed, this recipe yields around four servings of about 200g each. Here's the nutritional breakdown per serving:

- Calories: 327kcal
- Carbohydrates: 41g
- Protein: 15g
- Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 79mg
- Sodium: 735mg
- Potassium: 265mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 110IU
- Vitamin C: 4.5mg
- Calcium: 30mg
- Iron: 0.9mg

These values are approximations and can vary based on cooking methods and brand of ingredients used.

## Hone Your Craft: Tips and Tricks

To elevate your Chinese Style Chicken Fried Rice, consider these tips:

- Use day-old rice: Freshly cooked rice can be sticky and result in a mushy dish. Using leftover, refrigerated rice ensures individual, non-sticky grains.
- Preheat your pan or wok: Ensuring your pan is properly heated before adding your ingredients can prevent them from sticking and helps achieve that slightly crispy texture that's classic in fried rice.
- Cook in batches: Overcrowding the pan can make the temperature drop and cause the ingredients to stew instead of stir-fry. Cooking in batches ensures each component gets the high heat it needs.
- If using chicken breasts, ensure to marinate the chicken pieces for at least 30 minutes or even overnight in the fridge. This ensures you will get flavour through the meat.
- This recipe is best if using leftover rice from the previous day. These type of rice is slightly drier than freshly cooked rice and is perfect for ensuring the rice pieces come apart and don't stick to each other.
- Use as much leftover vegetables you have. This works best with fresh vegetables rather than frozen ones. If using frozen vegetables, you may have to fry frozen vegetables a bit longer.
- Adjust the salt quantity to your liking. The dark soy sauce only provides color and not much saltiness. Season the dish just before finishing up on the wok.
- Use as much garlic and onions as you like.

## Unraveling the Mysteries: FAQs

### Can I use brown rice instead of white rice?

Absolutely! Brown rice can add a nutty flavor and extra fiber to your dish. Just remember that it may take a bit longer to cook than white rice.

### What's the difference between light and dark soy sauce?

Light soy sauce is saltier and thinner, while dark soy sauce is sweeter, thicker, and has a richer flavor. Using both gives the dish a balanced, complex taste.

### How can I make my fried rice less greasy?

Using less oil and a non-stick pan can help reduce the amount of grease. Also, ensuring your pan is hot enough can prevent the rice from absorbing too much oil.


This fried rice recipe has chicken, fragrant garlic, onions, peas, carrots and scrambled eggs. Best for leftover rice and can be eaten by itself.

Chinese Style Chicken Fried Rice


## A Flavorful Journey to Taiwan

Taiwanese Rice Noodles, locally known as "Chao Mi Tai Mu," is a dish that resonates with the heartbeats of the bustling night markets in Taiwan.

These noodles, often homemade, are a testament to the rich culinary heritage of Taiwan.

Their thick and chewy texture, combined with a medley of ingredients, offers a burst of flavors that are both comforting and invigorating.

## Ingredients

### For the Noodles

- Taiwanese Rice Noodles (500 grams cooked weight), pre-boiled, slightly undercooked

### For the Meat

- Skinless Pork Belly (226 grams)

### For the Stir-Fry

- Shallots (3, sliced thinly)
- Sundry Baby Shrimp (2 tbsp, optional), for that extra seafoody umami kick
- Minced Garlic (1 tbsp)
- Dried Shiitake Mushrooms (around 5, soaked)
- Bean Sprouts (A handful)
- Thai Bird Eye Chilies (3-5, to taste)
- Baby Bok Choy (2-3), chopped, sparate the stems and leaves

### For the Stir-Fry Sauce

- Soy Sauce (1.5 tbsp)
- Oyster Sauce (1.5 tbsp)
- XO Sauce (1 tbsp), or replace with the same amount of oyster sauce
- Dark Soy Sauce (2 tsp), for color

## Let's Make the Dish!

1. Prepare all ingredients before starting.
2. Pre-boil your noodles or cook according to packet instructions. Slightly undercook them as we will finish them off in the wok.
3. Heat the wok over medium heat. Add the diced pork belly, stirring to render the fat.
4. Once golden brown, remove the pork, leaving the oil behind.
5. Fry the shallots in the oil until they turn golden brown. Add more oil as needed so the shallots don't burn.
6. Add the minced garlic, followed by the baby shrimp, shiitake mushrooms, and chilies.
7. Introduce the bok choy stems, cooking until slightly soft.
8. Add the noodles, pork, bean sprouts, bok choy leaves, and the sauce.
9. Stir well, ensuring the noodles don't stick to the wok. If they do, a splash of water can help.
10. Once everything is well-mixed and heated, serve hot! Avoid cooking for too long or the noodles will end up mushy.

## Nutrition Breakdown

Assuming a serving size of around 250g, each serving will have:

- Calories: 450
- Carbohydrates: 65g
- Cholesterol: 50mg
- Fat: 15g
- Protein: 20g
- Saturated Fat: 5g
- Sodium: 800mg
- Sugar: 3g
- Trans Fat: 0g
- Unsaturated Fat: 8g

Please note these values are just estimates and should not be used for medical purposes.

## A Perfect Pairing

Taiwanese rice noodles go hand-in-hand with a fresh cucumber salad or steamed broccoli. The crisp, light sides perfectly balance the rich, savory noodles.

## Ingredient Swaps

Can't find Bok Choy? Feel free to replace it with any leafy green like spinach or kale.

If you can't get a hold of XO sauce, replace it with the same amount of oyster sauce.

Feel free to use any type of mushrooms avaialble to you instead of Shiitake.

Replace bean sprouts with carrots or any other vegetables you prefer.

## Tips to Enhance Your Dish

- Always pre-boil the noodles to ensure they retain their texture.
- If using lean pork, add more cooking oil or butter to compensate for the reduced fat.
- For a vegetarian version, replace pork with tofu and use vegetarian sauces.

## FAQs

### Why are the noodles pre-boiled?

Pre-boiling ensures they retain their texture during the stir-fry, preventing them from becoming mushy.

### How can I store leftover Taiwanese Rice Noodles?

Store leftovers in an airtight container in the fridge. They'll last for 3-4 days, however, the shelf life might be shorter if you are using beansprouts.

### Can I use other types of meat?

Absolutely! You can use chicken, beef, or even shrimp.

### What's the difference between soy sauce and dark soy sauce?

Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It's used for its rich color and deep flavor.

### Can I make this dish spicy?

Of course! Add more chili flakes or a dash of hot sauce.


Stir fried pork mince with vegetables and thick rice noodles coated in soy-based sauce. We've substituted a lot of ingredients to make it more easy to cook.

If skipped, add an extra 0.5 tbsp of oyster sauce

Main Course Recipes

Chef RV Sweet and Sour Pork

Chef RV Creamy Beef with Mushrooms

Everyday Beef and Broccoli Recipe

Bun Cha Vietnamese Meatballs

Chinese Style Chicken Fried Rice

Easy Taiwanese Rice Noodles Recipe