Egg Noodles with Pork, Eggplant and Oyster Sauce
soy sauce, tamari
scallions, spring or green onions
Cut the boneless loin 'chop' into strips.
Marinate pork 30 mins.
Trim ends off eggplant.
Cut once lengthwise, then cut into ¼ inch half-moon slices.
Soak in ice water salted with 1 teaspoon of soy sauce.
Peel the two small potatoes and cut.
Place in a bowl; submerged in the salty ice water.
Scrub carrots; trim ends.
Slice into ovals.
Cut the green onion: dice the white part; cut the green portion into lengths.
Equal parts garlic and ginger: select a large garlic clove.
Cut a comparably sized piece of fresh ginger and peel it.
Finely chop both the ginger and the garlic.
Drain the mushrooms and if the can liquid is not too salty, use it for the sauce, adding broth to it as needed.
Mix sauce ingredients, starting with the reserved liquid from the mushroom, if using.
Set aside. Heat water in a pasta pot to boiling.
Cook the carrot and potato until tender crisp.
Remove with slotted spoon and submerge in the ice water with the eggplant.
Drain these vegetables well. Use the same water to cook the noodles.
Heat oil in the wok and stir fry in sequence: the pork (3 mins); the drain potato, carrot, and eggplant (2 to 3 mins); add the garlic, ginger and green onions (1 min); make a well for the sauce and add the liquid; cook until thickened.
Stir in the straw mushroom pieces and the drained cooked pasta.