Red pepper pork and noodles

4 Servings

Ingredients

Quantity Ingredient
12 ounces Boneless lean pork
1 cup Chicken broth
2 tablespoons Reduced-sodium soy sauce
2 teaspoons Cornstarch
5 ounces Rice sticks or noodles, angel hair pasta, or vermicelli
2 tablespoons Reduced-sodium soy sauce or oyster sauce
2 tablespoons Finely chopped fresh lemongrass or 3/4 tsp. finely shredded lemon peel
1½ teaspoon Toasted sesame oil
½ To 1 tsp. crushed red pepper
1 tablespoon Cooking oil
2 Cloves garlic, minced
8 Green onions, bias-sliced into 1-inch lengths
1 medium Red, yellow, orange, or gree sweet pepper, cut into thin strips
2 ounces Pea pods, halved crosswise diagonally (1 cup)
1 medium Orange, peeled, cut crosswise into 1/2-inch thick slices, and halved
Orange wedges (optional)
Green onions (optional)
4 main-dish servings.

Directions

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 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 <lisa@...> on Aug 1, 9

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