Ming Tsai’s Tamari Pork
In a bowl, combine the pork with the cornstarch-Shaoxing slurry, tamari, garlic and ginger and refrigerate. Let marinate 30 minutes to 1 hour. Meanwhile, in a large bowl, combine noodles, sesame oil and scallions and season; toss to combine thoroughly. Heat a non-stick saute pan heavily coated heavily with extra virgin olive oil over medium heat and add seasoned noodles and press flat. (more…)
Recipes and Food Pairings
This is “Drinking Quality” rice wine. But there are no rules that say you can’t cook with it. An article from Saveur.com recommends, “When preparing a Chinese meal, look for real Chinese rice wine—which is richer and darker than sake, rather like a dry sherry—and not the “cooking wine” that’s sold in Asian markets, which is dosed with salt so that it qualifies as a food product, not a wine.” Check out our recipes and food pairings.
