Pork and pepper lo mein

1 Servings

Ingredients

Quantity Ingredient
1 Red pepper
1 Green pepper
1 Red onion
1 bunch (5 each) white radishes (small, not daikon)
4 Dried mushrooms, soaked in hot water 1/2 hour
1 tablespoon Dry sherry (for veggies)
1 Clove garlic, chopped
1¼ Inch slice fresh ginger
1 tablespoon Soy sauce*
1 tablespoon Chili paste*
1 teaspoon Dry sherry*
4 Pork chops
1 tablespoon Cornstarch
1 pinch Sugar
1 tablespoon Soy sauce
½ cup Chicken broth
1 Circle of chinese noodles, 2-inches
4 tablespoons Oil (peanut oil is best)

Directions

SAUCE

NOODLES

This is a noodle dish with little sauce. Excellent, with a little bit of bite due to the hot chili paste. In China, this is a typical luncheon dish.

Debone pork chops and cut into match-sticks to match size of veggies (¼" x 2-3"). Marinate in plastic sack with * items. Cut veggies same size. Mix sauce ingredients and shake in jar. Cook noodles in salted water.

TO STIR FRY: Heat wok very hot, THEN add 2-½ T. oil, swirling to get oil up sides of pan- cook ginger and garlic until golden, then remove. (Used only to flavor oil. Watch carefully- burns easily. If you burn it, throw away and start again. ) Add pork and cook just until done; remove to bowl and cover to keep warm. Add 1-½ T. more oil, swirling to cover sides of pan again. Add veggies, and toss as they cook, making sure they are covered with oil. After 1-2 minutes, add 1 T. dry sherry, cover with lid and steam just a bit. Put meat back in pan, pour sauce ingredients over, and stir until hot and sauce is thickened. Put food in serving dish and immediately pour hot or cold water in wok and scrub out. Return to burner to heat and dry. Serve in individual bowl over noodles. Pass soy sauce if desired.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "James Watt, CML" <jwattcml@...> on Mar 07, 1997.

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