Red Pepper Pork and Noodles

Red Pepper Pork and Noodles Category Pasta 
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Ingredients And Procedures

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

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