Red Pepper Pork and Noodles

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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