If using sheet-style rice noodles, microwave them in one-minute intervals to get them unstuck (be careful, they’re hot). If using spring roll wrappers,soak stacks of 5 rice paper rounds at a time in warm water, then slice in stacks on an oiled cutting board and set noodles in cool water to keep them from sticking together. If using Chinese broccoli: Separate stems from leafy parts, and chop both into 1to 1-½ inch portions. Cut stems in half length-wise if you want, to make them cook through quicker.If using regular broccoli: Cut all the florets from the broccoli crown. Steam these ahead of time for 8 to 10minutes (Optional) Velvet meat by tossing with 1 tsp baking soda and refrigerating for half an hour. Rinse baking soda off and pat dry.
Mix sauce from dark soy sauce, regular soy sauce(or tamari), oyster sauce, sugar, rice vinegar, and Shaoxing cooking wine.
Add oil to a preheated carbon steel wok. Add meat and cook.
Once meat is about halfway cooked, add the minced garlic and the Chinese broccoli stems (if using).
Once meat is almost completely cooked, add Chinese broccoli leafy greens (if using) or pre-steamed regular broccoli florets. Once fully cooked/steamed, set cooked meat and veggies aside.
Add a light layer of oil if needed and pour in 1– 2 beaten eggs. Cook until scrambled,then set aside with the meat and veggies.
Add another light layer of oil if needed, then add prepared fresh rice noodles. Pour in sauce and mix until all the noodles are coated.
Return meat, veggies, and eggs back to the wok and continue mixing until everything is evenly distributed.
Serve and enjoy. Makes about 4 portions.
