Cut the meat across the grain into 5 cm wide pieces, then cut each piece into very thin strips. Place in a small bowl with the cornflour and five-spice powder. Mix together until the meat is coated.
Cut the carrot and leek into 5 cm lengths, then cut each piece into thin matchsticks. Put them in a bowl along with the spring onions and capsicum.
Soak the noodles in a bowl of lightly salted boiling water for 3 minutes. Drain and refresh in cold water, then drain again. Combine the soya sauce, rice wine and 1½ tablespoons (20ml) of water in a small jug or bowl.
Place a wok or a large frying pan over a high heat. When hot, add 1 tablespoon (15ml) of the oil and, when it has just begun smoking, toss in the meat and stir-fry for 2–3 minutes until cooked through. Remove with a slotted spoon. Add the remaining oil with the garlic, ginger and chilli. Stir-fry for 30 seconds, then add the vegetables and toss these around for another 30 seconds.
Stir in the soya sauce mixture and as soon as the liquid is bubbling, mix in the drained noodles and, finally, the meat. Serve immediately, with soya sauce to sprinkle over the top.
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Soft stir-frying (ruan chao) In soft stir-frying (ruan chao), the food to be stir-fried is coated with a batter before being cooked. Chinese cooking uses many methods of frying, including several types of deep-frying, "slippery-frying," "quick-frying," and several types of stir-frying.
26 Oct 2010