Peev Choj
Peev choj, pronounced “peng chaw”, is the Hmong equivalent of the famed Korean noodle dish japchae. This dish uses sweet potato noodles, also known as glass noodles. The noodles are stir fried with pork, bamboo shoots, carrots, and mushrooms and tossed with a savory soy/oyster/fish sauce.
Ingredients
Sauce
- 1/3 cup light soy sauce
- 1/3 cup oyster sauce
- 1/4 cup fish sauce
- 1/2 tsp black pepper
Stir Fry
- 1 lb ground pork
- 1 medium carrot julienned
- 4 oz oyster mushrooms sliced
- 1 cup red cabbage or bamboo shoots; chopped
- 4 green onions chopped
- 14 oz dried sweet potato noodles
- 1/2 bunch cilantro chopped
Instructions
- Mix the sauce ingredients together. Set aside.
- Bring a pot of water to boil. Cook the sweet potato noodles according to package directions. Drain and rinse under cold water. Set aside.
- In a large wok or sauté pan, brown the pork over medium high heat for 6 minutes.
- Add in the cabbage and mushrooms. Cook for 5 minutes.
- Add in the noodles and carrots.
- Pour in the sauce. Cook for 2 minutes.
- Turn off the heat. Stir in the green onions and cilantro.
