My mother-in-law makes the best Jia li jiao (curried pork turnovers) that I've ever tasted. One day my husband and I tried to find something fast to make at home, and found some frozen curried pork left over from a previous dinner. Using the pork, my husband and I decided to add it to some noodles and voila! A delicious recipe was discovered! —Sarah D
yellow onion, diced
Chinese ground chili sauce (I use Sambal Oelek)
Indian curry powder
vegetable oil, separated
bok choy, chopped in large pieces, with stem and leaves separated
carrot, peeled, chopped, and sliced into skinny strips about 2 inches long (cut the carrot diagonally into long ovals and cut those ovals into thirds the long way)
Wumu dry noodles (medium size)
chopped green onions
In This Recipe
Heat pan on med to high heat and add 1 tablespoon of vegetable oil to the pan.
When the oil begins to smoke, toss in the ground meat. Cook the meat and after the fat is rendered, drain the oil and set the meat aside in a bowl.
Add 1 tablespoon of vegetable oil to the pan again (if necessary) and toss in the onions, cook until fragrant.
Add the cooked meat back into the pan and add Samba Oelek, Indian curry, white pepper, sugar, and salt. Mix the meat and spices well, then set it aside.
Heat a pot and add 2 tablespoons of vegetable oil.
Add the garlic to the pan and cook.
Pour in the chicken stock and bring to a boil.
Add the vegetables (add the carrots first, then the stems of bok choy, and finally the bok choy leaves). Bring the soup to a boil.
Add the beaten egg to the soup and stir while soup is still at a boil.
Add chopped green onions and meat to the mixture. Stir until soup and meat are mixed well. Set aside.
Boil the dry Wumu noodles, using the instructions on the package.