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1
Cut the boneless loin 'chop' into strips.
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2
Marinate pork 30 mins.
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3
Trim ends off eggplant.
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4
Cut once lengthwise, then cut into 1/4 inch half-moon slices.
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5
Soak in ice water salted with 1 teaspoon of soy sauce.
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6
Peel the two small potatoes and cut.
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7
Place in a bowl; submerged in the salty ice water.
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8
Scrub carrots; trim ends.
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9
Slice into ovals.
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10
Cut the green onion: dice the white part; cut the green portion into lengths.
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11
Equal parts garlic and ginger: select a large garlic clove.
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12
Cut a comparably sized piece of fresh ginger and peel it.
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13
Finely chop both the ginger and the garlic.
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14
Drain the mushrooms and if the can liquid is not too salty, use it for the sauce, adding broth to it as needed.
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15
Mix sauce ingredients, starting with the reserved liquid from the mushroom, if using.
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16
Set aside.
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17
Heat water in a pasta pot to boiling.
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18
Cook the carrot and potato until tender crisp.
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19
Remove with slotted spoon and submerge in the ice water with the eggplant.
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20
Drain these vegetables well.
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21
Use the same water to cook the noodles.
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22
Heat oil in the wok and stir fry in sequence: the pork (3 mins); the drain potato, carrot, and eggplant (2 to 3 mins); add the garlic, ginger and green onions (1 min); make a well for the sauce and add the liquid; cook until thickened.
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23
Stir in the straw mushroom pieces and the drained cooked pasta.
