In Chinese cuisine, many dishes are based on rice, but not everywhere he is the dominant "stuffer". Beijing is famous for its pasta dishes and this recipe is inspired by the Beijing cuisine. Today we will prepare pasta fried with pork and vegetables.
Ingredients for two servings:
- 250g of pork
- 200g of egg pasta
- half a red pepper
- half a yellow pepper
- chilli pepper
- half a small zucchini
- 100g mushrooms
- clove of garlic
- 25g of fresh ginger
- chives with onions
- half a bunch of green parsley
- dark soy sauce
- honey
- two limes
We start by chopping the ingredients. Cut the meat into thin strips, so, to fry quickly. We also cut the peppers into strips, and chili peppers into thin rings or simply chop. Slice the mushrooms, chop the chives, parsley and garlic. Cut the zucchini lengthwise in half or even in four if it is large, and then cut into thin slices. Scrape the ginger from the skin with a teaspoon, then chop finely.
Bring the pasta water to a boil. We also put the wok on high heat and warm it up properly.
Put the noodles in boiling water. It will cook for approx 4-5 minutes. During this time, we will prepare the remaining ingredients.
Pour a little olive oil into the hot wok. We start by frying the ginger, garlic and possibly some chives. After a while, add the meat. We fry by tossing, without stirring.
When the meat is no longer raw, we throw in paprika, chili, mushrooms, zucchini, chives and half of parsley. Fry tossing for about two minutes. Then add approx 2 spoons of honey, 2 spoons of soy sauce and squeeze out the lime juice. Soy sauce will give the dish an intense color, aroma and slightly salty taste. Then fry it, tossing it.
When the pasta is ready, drain it and add it to vegetables and meat. We leave it for a while, so, so that the soy sauce gives the pasta a darker color. We try and add soy sauce if necessary, honey and lime juice. Salinity, sweetness and sourness should be palpable, but balanced. Nor should they cover the vegetable flavors too much, or rather, to complement them.
Put the finished dish on large plates and sprinkle with the remaining half of the parsley.
Finally, it is worth mentioning, that the above recipe is not carved in stone and is subject to its own interpretations and transformations. For example, Marta does not like ginger, parsley, chili, nor the combination of pork and pasta, so recently I prepared a version of it with double the amount of mushrooms and much more delicate than pork meat from chicken thighs and rice, which can successfully replace egg noodles. Finally, you can try to enrich the recipe, e.g.. green beans, bamboo shoots, or cashews. It's worth experimenting and finding your own perfect mix!
