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Author Notes: I had a Korean dumpling once that was stuffed with pork and Chinese celery and it has haunted me ever since. The pork and celery go together for me like bread and butter. I find it to be a wonderful combination. I have not seen anything quite like this although I must add I have never been to Korea where it may be more prevalent. I used fresh Hong Kong style egg noodles but I am guessing just about any noodle would do just fine. - thirschfeld
Serves 4 to 6
- 2 tablespoons canola oil
- 1 1/2 cups yellow onion, julienned
- 3 tablespoons fresh garlic, minced
- 1 cup green onion, sliced thinly
- 3 cups Chinese celery, stem and leaves, finely chopped
- 2 cups cooked shredded fatty pork
- 2 tablespoons Chinese rice wine or sherry
- 1/3 cup soy sauce, less salt variety
- 2/3 cup chicken or pork stock
- 16 ounces Fresh Hong Kong Style thin egg noodles
- 1/2 teaspoon sesame oil
- Have all the ingredients chopped and ready on a tray next to the stove.
- Bring a large pot of water to a boil.
- Heat a 14 inch wok or saute pan over high heat. Add the oil and then the onions. Cook until they start to caramelize. Add the garlic and stir.
- Add the Chinese celery, pork and half the green onions. Stir to combine and continue to saute and stir until the celery becomes tender, 3 to 5 minutes.
- Add the rice wine and let the alcohol burn off. Then add the soy and stock. Bring to a boil and then reduce the heat.
- Add the noodles to the boiling water and cook according to the package instructions. When they have finished cooking remove a half cup of the cooking liquid and then drain the noodles. Add the noodles to the pork and celery. Add the sesame oil and toss to combine and if needed add a little noodle cooking liquid to thicken the sauce or add volume if it has reduced too much. Serve in a bowl or bowls and garnish with the remainder of the green onions.