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Post by marilyn777 on Feb 1, 2010 19:34:05 GMT -5
Pork Stir Fry Ingredients:
1/2 cup each reduced-sodium soy sauce, lower-sodium chicken broth 2 tsp. dark Asian sesame oil 3 tbsp. rice-wine vinegar 2 tsp. each sugar, cornstarch 1 lb. center-cut pork roast, cut into 2x1/2x1/4" strips 1 bag (8 oz.) rice noodles 2 tbsp. vegetable oil, divided 1/2 cup thinly sliced green onion 1 tbsp. each finely chopped garlic, finely chopped fresh ginger 3 cups thinly sliced cabbage (about 1/4 head) 1 sweet red pepper, cored, seeded and cut into matchstick strips Directions: Stir soy sauce, broth, sesame oil, vinegar and sugar in a small bowl. Pour 1/4 cup of marinade into a medium bowl; stir in cornstarch. Add pork; toss to coat. Set aside to marinate 20 minutes. Reserve remaining marinade in small bowl. Bring 4 cups water to boiling in a saucepan. Place rice noodles in a large heatproof bowl. Pour boiling water over and let stand 5 minutes. Drain. Meanwhile, heat 1 tbsp. oil in a wok or very large skillet over high heat. Add marinated pork. Cook, stirring constantly, until pork is no longer pink, 2 - 3 minutes. With a slotted spoon, remove pork to a bowl. Wipe any residue from wok. Heat remaining tbsp. oil in wok. Add green onion, garlic and ginger; cook, stirring, 1 - 2 minutes. Add cabbage and red pepper strips; cook 1 minute. Return pork to wok. Pour in reserved marinade. Add noodles; toss to combine and heat through.
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