Shredded Pork With Snow Cabbage and Bamboo Shoot Noodle Soup

I feel so honored to have these recipes from Nick Lee's father, who once owned Chinese restaurants in Houston before retiring. his daughter, Chef Christina Lee, has asked him to instruct classes at Central Market in Austin, where she teaches. Nick, the son and brother of Christina, put together the recipes, video footage (see below in Cantonese, but language of food is universal) and photos. He sent me the recipes so I can keep them forever. I am passing along the information and let me know if you try this!

Pork marinade:

8 ounce shredded pork

4 teaspoon corn starch

3 teaspoon water

2 teaspoon oil

Mix the pork, corn starch and water together first then add the oil last. Set aside.

Ingredients:

8 ounce Vermicelli noodles (cook as directed per instruction on the package).

1 box of 32 ounce Central Market Organic Free Range Chicken Broth.

1 can (14 ounce) Companion brand Snow Cabbage & Bamboo Shoot (Asian market).

Prepare the soup:

Bring 1 medium sauce pan, with 1 ½ quart of water to a boil. Stir in the marinated pork and shut off the heat.  Poach the pork for 15 minutes and set aside.

In another sauce pan, bring the Chicken broth to a boil, stir in the Snow Cabbage & Bamboo Shoots. Let it come to a boil and turn off the heat. Now you can add the pork into the broth cabbage mixture.

Plating:

Divide the Vermicelli into bowls and ladle the soup mixture on the noodles.

FIN

**salt to taste or add soy sauce**

***8 servings***

Mandarin version. Check out his t-shirt. It rocks. 

More detailed version in Cantonese