Paderno 6-BladeSpiralizer User Manual - page 12
Directions:
Place the sliced pork in a plastic sealable bag. Whisk together the cornstarch, 1/2 tsp sweet soy glaze, 3/4 tsp light soy sauce, sherry, pinch of sugar, minced garlic, sesame oil, and
chili garlic sauce. Add to the bag and mix well to cover the pork. Seal and refrigerate for 30 minutes.
While the pork marinates, insert the 6mm Chipper Blade into the Spiralizer. Spiralize the beets into thick strands, and then cut
into shorter lengths about the size of standard
spaghetti.
Add 6 cups water to a large bowl. Squeeze the juice from 1 lemon into the water and mix. Submerge spiralized beet noodles into the water, stirring for a minute, then remove to
paper towels to dry. This helps prevent noodles from discoloring.
Prepare the bok choy by slicing the greens away from the white part of the vegetable. Slice the greens into long ribbons, and
then slice the white part into thin slices. Keep them
separated, as they will be cooked individually.
Heat 1 tablespoon of vegetable oil in a wok or large pan over high heat. Add the pork, marinade, and 1 teaspoon of additional
minced garlic to the pan and stir
-
fry until browned.
Remove and set aside.
Add 2 additional tablespoons of vegetable oil to the pan and sauté the mushrooms, scallions, and white bok choy pieces, over medium heat, for approximately 2-3 minutes.
Remove and set aside.
Heat the pan over medium heat and add all the beet noodles with 1/4 cup water. Cook and toss the noodles until they reduce in
size and are “al dente” in texture. This will take
approximately 10 minutes.
When the noodles have softened, mix together the remaining sweet soy glaze (start with 3 teaspoons), light soy sauce and sugar, and add to noodles. Toss to combine well. For
darker noodles, add the additional 2 teaspoons of sweet soy glaze.
Add the cooked mushrooms, scallions, and white bok choy pieces to the beet noodles and toss to combine.
Add the sliced green bok choy leaves and toss until the greens are slightly wilted. Sprinkle with sesame seeds and serve with lime pieces.
© Paderno World Cuisine 2017