posted by RisaG 02-18-100 3:50 PM
* Exported from MasterCook *
Hoisin-Braised Pork, Mushrooms and Green Beans on Noodles
Recipe By : Bon Appetit, Feb 2000, p. 98
Serving Size : 4 Preparation Time :0:00
Categories : Meat Mushrooms
Amount Measure Ingredient -- Preparation Method
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1 1/2 lb. well-trimmed boneless pork shoulder -- cut in 1" cubes
2 tsp. Chinese five-spice powder
3 tbsp. all-purpose flour
2 tbsp. vegetable oil
1 lb. fresh shiitake mushrooms -- stemmed/sliced
1 cup canned low-salt chicken broth
1 1/2 cups scallions -- chopped
3 tbsp. hoisin sauce
1 tbsp. soy sauce
2 1/4" thick rounds of peeled fresh ginger
8 oz. green beans -- trimmed/cut diag. -- 1-1/2 inch pieces
1 (9 oz.) pkg. fresh egg linguine -- cut in half
1 tbsp. oriental sesame oil
Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
Heat vegetable oil in heavy large pot (or wok) over medium-high heat. Add half of pork and saute until brown, about 4 minutes; transfer to bowl. Add remaining pork and saute until brown, about 4 minutes.
Return pork and any juices from bowl to pot. Add mushrooms, broth, 1-1/4 cups scallions, hoisin, soy sauce and ginger and bring to a boil, scraping up browned bits. Reduce heat to low; cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil.
Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup scallions.