Shiitake and Black Bean Ho Fun with Crisp Pastrami

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 2 servings
Share This Recipe

Ingredients

1/4 cup vegetable oil

2 ounces sliced pastrami, finely chopped

1 tablespoon plus 1/2 teaspoon cornstarch

1 small bunch Chinese chives or 4 scallions, thinly sliced

1 tablespoon grated fresh peeled ginger

2 cloves garlic, chopped

1 red Fresno chile, seeded and finely chopped

1 red Thai bird chile, seeded and finely chopped

1 tablespoon fermented (salted) black beans

2 tablespoons Shaoshing rice wine

6 to 8 fresh shiitake mushrooms, stemmed and sliced

3/4 cup vegetable broth

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 pound fresh flat wide rice noodles

1 large handful fresh cilantro, chopped

Directions

  1. Heat 2 tablespoons of the oil in a wok over medium-high heat. Toss the pastrami with 1/2 teaspoon of the cornstarch and add into the wok with the chives. Stir-fry until the pastrami is crisp, and then transfer to a paper-towel-lined plate with a slotted spoon to drain. Add the remaining 2 tablespoons oil to the wok and stir-fry the ginger, garlic, Fresno chiles and bird chiles until softened, about 2 minutes.
  2. Put the black beans in a small bowl, pour 1 tablespoon of the Shaoshing over. Mash the beans with a fork and then add into the wok along with the remaining Shaoshing and toss well. Add the mushrooms and stir-fry briefly until softened, about 1 minute, and then pour in the broth, dark soy sauce and light soy sauce and bring to a simmer. Whisk 1 tablespoon water with the remaining 1 tablespoon cornstarch and then pour the slurry into the wok and cook until thickened. Stir in the noodles and cook, tossing gently, until the sauce is thick and the noodles are hot. 
  3. Transfer to a serving platter and scatter the crisp pastrami and chives on top. Serve immediately.

Cook’s Note

Dried flat rice noodles of any width will work well with this recipe as well. Simply boil them according to package instructions, rinse under cold water and add them to the stir fry at the same time you would add fresh noodles.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.