Pork Stir-Fry
Prep Time: 20 Minutes - Servings: 6 - Difficulty Level: 2 Ingredients: 1/2 cup reduced-sodium soy sauce 1/2 cup lower-sodium chicken broth 2 teaspoon dark Asian sesame oil 3 tablespoons rice-wine vinegar 2 teaspoons sugar 2 teaspoons cornstarch 1 lb center-cut pork roast, cut into 2 x 1/2 x 1/4-inch strips 1 bag (8 ounces) rice noodles 2 tablespoons vegetable oil 1/2 cup thinly sliced green onion 1 tablespoon finely chopped garlic 1 tablespoon finely chopped fresh ginger 3 cups thinly sliced cabbage (about 1/4 head cabbage) 1 sweet red pepper, cored, seeded and cut into matchstick strips Directions: Stir together soy sauce, broth, sesame oil, vinegar and sugar in a small bowl. Pour 1/4 cup of the marinade into a medium-size bowl; stir in cornstarch. Add pork; toss to coat. Set aside to marinate 20 minutes. Reserve remaining marinade in the 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 tablespoon oil in a wok or very large skillet over high heat. Add marinated pork; cook, stirring constantly, until pork is no longer pink, 2 to 3 minutes. With a slotted spoon, remove pork to a bowl. Wipe any residue from wok. Heat remaining tablespoon 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. Calories: 271 Protein: 18 g Fat: 12 g Carbohydrates: 23 g Exchanges: 1-1/2 Bread/Starch; 2 Medium-Fat Meat; 1 Vegetable Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
