Sweet and Savory Rice Noodles - rice sheets

Method

• Cut the fresh rice sheets into 2-inch-wide strands and separate them.
• (If using dried rice sticks, soak them in hot water for 6 to 8 minutes.
• You want them soft and pliable but not falling apart.
• Tip into a colander over the sink, rinse under cold running water, and drain.)
• Set aside.
• Handle the pork partially frozen so that it is easier to cut (if its fresh, place in the freezer for about 30 minutes).
• Cut the pork along the grain into 1 1/2-inch-thick strips.
• Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1/8-inch-thick slices.
• Separate the Chinese broccoli into leaf and stem pieces.
• Cut the stems into 2-inch pieces and halve the thicker ones lengthwise as they take longer to cook.
• In a heatproof bowl, soak the broccoli in boiling water until wilted but not fully cooked, about 30 seconds.
• Rinse under cold running water and drain.
• Preheat a large wok or skillet over very high heat for about 30 seconds.
• Swirl in the oil and heat until smoking.
• Add the meat followed by the garlic and 1/2 tablespoon of the fish sauce to flavor the meat.
• Stir and cook until the meat is no longer pink, about 1 minute.
• Push the meat to one side and crack in the eggs.
• Let the eggs cook undisturbed until the whites start to turn opaque, about 15 seconds, then stir to mix with the meat.
• Push the meat and egg mixture up one side of the wok.
• Toss in the noodles and spread them across the bottom of the wok to make as much contact with the hot surface as possible.
• Thats how you get the nice charred noodle bits and the unmistakable burnt flavor peculiar to foods fried in a searing hot wok.
• Add more oil if the noodles stick to the wok.
• Mix the noodles with the meat and eggs and stir everything swiftly around the wok.
• Add the remaining fish sauce, the sweet soy sauce, oyster sauce, and sugar.
• Sliding your spatula to the bottom of the wok, turn and toss all the ingredients to coat evenly with the seasonings.
• Add the Chinese broccoli and vinegar and toss with a couple more flourishes until well mixed and the broccoli is cooked through but the stems are still crunchy, 1 to 2 minutes.
• Taste and adjust seasonings if desired.
• Divide the noodles between 2 plates and sprinkle with white pepper.
• Serve with fish sauce, vinegar, and crushed chilies on the side.
• To make more servings, rinse the wok with hot water (no soap required) and give it a quick scrub just to remove the brown bits stuck to the bottom.
• Wipe with a paper towel and set the wok back over the heat to dry completely before carrying on.
• Variation: For a vegetarian version, skip the meat and add firm tofu, or just make it with the eggs.
• One difference: Add the eggs first, then the garlic to prevent it from burning in the ultra-hot wok.
• Pats Notes: Dark sweet soy sauce gives the noodles color, while fish sauce and oyster sauce season the dish.