- Dutch Oven: A large pot with a heavy lid suitable for slow-cooking stews and soups.
- Sharp Chef's Knife: Essential for chopping vegetables, herbs, and meat efficiently.
- Cutting Board: Provides a stable surface to cut ingredients safely.
- Slotted Spoon: Useful for removing the shiitake mushrooms from broth while retaining liquid.
- Measuring Cups & Spoons: For precise measurement of ingredients like water, noodles, and spices.
- Hand Blender (Immersion Blender): Can be used to puree vegetables or create a smoother soup texture if desired.
- Colander: To drain cooked snow cabbage and wash out the ingredients before use.
- Bamboo Steamer Lid: Ideal for steaming shiitake mushrooms to enhance their flavor without boiling them down excessively.
- Large Pot with a Fat Drain (Optional): Can be useful if you plan on making the noodle broth in advance and storing it, allowing easier removal of fat after reheating.
- Stainless Steel Mixing Bowl (Medium Size): For mixing ingredients such as marinades or seasonings before cooking.
- Food Processor (Optional): Useful for quickly shredding cabbage and processing other large vegetables if preferred over manual chopping.
1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
1 cup cold water
6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger
1 pound fresh Shanghai noodles
3 tablespoons peanut oil or vegetable oil, divided
12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips
1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon soy sauce
1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 cup drained canned bamboo shoot strips (most of one 8-ounce can)
3/4 teaspoon sugar
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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