Stir Fried Hu Tiu (Inspired by Flavorful Origins Documentary)

Cut beef/pork into strips. not too thick. For shrimps, peel, devein and slice into halves(butterfly way but completely separated). Sprinkle salt, pepper. Mix well. Set aside.

Wash Chinese celery, green onion, bean sprouts. Put bean sprouts in colander to get rid of excess water. Cut Chinese celery and green onion into 2 inches in length. Slice onion as for stir fry.

Soak noodles in lukewarm water for 10 minutes. Remove to a colander to strain water. Mix all ingredients for sauce in a bowl.

Put about 1 TBS of potato starch in meat. Mix well. Stir fry onion,meat and garlic on high heat for about 1 minute, add Chinese celery. Cook until celery withered.

Make a well, put 1/3 of sauce in. Wait till it bubbles. Add noodles, half of bean sprouts in and mix well.

Add the rest of bean sprouts in. This time pour 1/2 of sauce around the contents(not on),mix everything well for 1 minute. Then again, pour the rest of sauce same method, add green onion. Mix well.

Remove to plate. Sprinkle some pepper. Enjoy.

I learned the method of pouring sauce from a Korean cooking show. It helps evaporate the “smell “ of soy sauce.

If you use shrimp, stir fry onion, garlic and shrimp until shrimp turn pink. Remove to a bowl. Add back to pan when green onion is added at the end of the cooking process. Mix well and remove to plate.