Sam Xin Gon Siu Yi Mein (Yi Mein with Three Delicacies)
Ingredients: Dried Shiitake Mushrooms, Fresh Shiitake Mushrooms, Pork, Salt, Sugar · 60 min cook time · 700kcal · ~₩11,300
Ingredients
20g Dried Shiitake Mushrooms, 60g Fresh Shiitake Mushrooms, 100g Pork, 0.25tsp Salt, 0.25tsp Sugar, 1pinch White Pepper, 0.5tsp Soy Sauce, 0.5tsp Liaojiu (Shaoxing wine), 0.5tsp Oil, 60g Choy Sum, 230g Yi Mein, 2tbsp Oil, 1slug Liaojiu (Shaoxing wine), 0.5tsp Salt, 0.25tsp Sugar, 2tsp Soy Sauce, 0.5tbsp Dark Soy Sauce, 1tsp Oyster Sauce, 0.125tsp White Pepper, 0.125tsp MSG, 1drizzle Sesame Oil
Instructions
1. Rinse 20g (4 pieces) dried shiitake mushrooms and soak them in cool water for at least 4 hours. Once soaked, squeeze out the liquid into a bowl and reserve it. Remove the stems, then cut each mushroom into two slices and then into slivers. Set aside.
2. Cut 60g (2 pieces) fresh shiitake mushrooms into slivers, similar to the dried ones. Set aside.
3. Cut 100g pork into slivers. Marinate with 1/4 tsp salt, 1/4 tsp sugar, a pinch of white pepper, 1/2 tsp soy sauce, and 1/2 tsp Shaoxing wine. Mix well, then coat with 1/2 tsp oil, mix again, and set aside.
4. If 60g choy sum pieces are large, cut them in half or quarters. Blanch in boiling water for 30 seconds. Take out, strain, and set aside.
5. Bring 3 liters of water to a rolling boil in a large wok. Add 230g Yi Mein noodles. Gently stir to loosen and cook on high for about 2 minutes, stirring occasionally. The noodles should still have a bite of hardness inside, just before al dente.
6. Drain the Yi Mein and rinse under running water to remove surface grease. Keep in the strainer to drain thoroughly and set aside.
7. Heat a wok until piping hot, then turn off the heat. Add about 2 tbsp oil and swirl to create a non-stick surface. Turn heat to high, add pork slivers, spread them out quickly, and sear for 15 seconds. Fry for another 30 seconds. Turn off heat, remove pork, and reserve.
8. In the same wok, heat on medium. Add a touch more oil if needed. Add fresh shiitake mushrooms and fry briefly. Swirl in a slug of Shaoxing wine to dissolve any fond. Fry for about 2 minutes.
9. Add dried shiitake mushrooms and fry for another 2 minutes. Carefully add the reserved mushroom soaking liquid, discarding any sediment at the bottom.
10. As the liquid comes to a boil, season with 1/2 tsp salt, 1/4 tsp sugar, 2 tsp soy sauce, 1/2 tbsp dark soy sauce, and 1 tsp oyster sauce. Stir well.
11. Once boiling, add the precooked Yi Mein noodles. Keep heat at medium and gently stir and mix the noodles with chopsticks and a wok spatula, allowing them to absorb the mushroom juice. Continue until only a couple of tablespoons of liquid remain at the bottom.
12. Add the reserved pork slivers and continue gentle mixing and cooking until the sauce is mostly absorbed.
13. Add 1/8 tsp white pepper and 1/8 tsp MSG, along with the blanched choy sum. Roughly mix everything together.
14. Finish with a small drizzle of sesame oil and serve immediately.
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