Red Pepper Pork and Noodles

Title:
Red Pepper Pork and Noodles

Yield:
4 Servings

Categories:
Pork,
Rice/pasta,
Japanese




Ingredients:





    12 oz Boneless lean pork


     1 c  Chicken broth


     2 tb Reduced-sodium soy sauce


     2 ts Cornstarch


     5 oz Rice sticks or noodles,


          -angel hair pasta, or


          -vermicelli


     2 tb Reduced-sodium soy sauce or


          -oyster sauce


     2 tb Finely chopped fresh


          -lemongrass or 3/4 tsp.


          -finely shredded lemon peel


 1 1/2 ts Toasted sesame oil


   1/2    To 1 tsp. crushed red pepper


     1 tb Cooking oil


     2    Cloves garlic, minced


     8    Green onions, bias-sliced


          -into 1-inch lengths


     1 md Red, yellow, orange, or gree


          -sweet pepper, cut into thin


          -strips


     2 oz Pea pods, halved crosswise


          -diagonally (1 cup)


     1 md Orange, peeled, cut


          -crosswise into 1/2-inch


          -thick slices, and halved


          Orange wedges (optional)


          Green onions (optional)






 Trim fat from pork.  Partially freeze meat.  Thinly slice across the grain


 into bite-size strips.  Set aside.


 


 For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy


 sauce, and cornstarch; set aside.


 


 Soak rice sticks for 15 minutes in enough warm water to cover.  Drain well.


 Cut into 2- to 3-inch lengths, if desired.  Set aside.  (Or, break pasta


 into 2- to 3- inch lengths; cook according to package directions.)


 


 In another mixing bowl combine pork strips, 2 tablespoons soy sauce or


 oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper.


 Cover and let stand for 20 minutes.


 


 Pour cooking oil into a wok or 12-inch skillet.  (Add more oil as necessary


 during cooking.)  Preheat over medium-high heat.  Stir-fry garlic in hot


 oil for 15 seconds.  Add green onion, pepper strips, and pea pods; stir fry


 for 2 minutes or till vegetables are crisp-tender. Remove vegetables from


 wok.


 


 Add meat mixture to the hot wok.  Stir-fry for 2 to 3 minutes or til no


 pink remains.  Push meat to sides of wok.  Stir sauce; add to center of


 wok. Cook and stir till thickened and bubbly.  Add soaked rice sticks or


 cooked pasta and vegetables; stir to coat.  Stir in orange lices. Serve


 immediately. If desired, garnish with orange wedges and green onions. Makes


       4    main-dish servings.


 


 Nutrition facts per serving:     253 cal., 11 g total fat (4 g sat. fat),


 39 mg chol., 784 mg sodium, 21 g carbo., 2 g fiber, 17 g pro. Daily Value:


 20% vit. A, 106% vit C, 3% calcium, 14% iron.


 


 Source: Better Homes & Gardens


 


 * The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA


 


 Posted to MC-Recipe Digest V1 #707 by Lisa Clarke 
on Aug 1,


 9