| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork |
3 |
Servings |
INGREDIENTS
| 2 |
pk |
Quick-cooking Oriental noodles (3 Ounces) |
|
|
(with or without flavor packets) |
| 2 |
tb |
Soy sauce |
| 4 |
ts |
Catsup |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Oriental sesame oil |
|
|
Nonstick spray coating |
| 4 |
|
Cloves garlic, minced |
| 1/4 |
ts |
Crushed red pepper |
| 1/2 |
lb |
Lean boneless pork (pork loin or sirloin), cut |
|
|
Into thin strips |
| 3 |
c |
Thinly sliced cabbage |
| 8 |
oz |
Sliced bamboo shoots (1 can), drained and rinsed |
| 1/2 |
c |
Coarsely shredded carrot |
| 2 |
|
Green onions, cut into 2-inch pieces |
INSTRUCTIONS
Cook noodles in 4 cups boiling water for 3 minutes or just until tender,
omitting flavor packets, if present. Drain and rinse noodles; set aside.
For Sauce: In a small bowl combine soy sauce, catsup, Worcestershire sauce,
sugar, and sesame oil; set aside. Spray a wok or large skillet with
nonstick spray coating; heat. Add garlic and red pepper to hot wok or
skillet; cook over medium heat for 10 seconds. Add pork; stir-fry 1 minute.
Add cabbage, bamboo shoots, carrot, and onions. Stir-fry 2 to 3 minutes
more or until onions are crisp-tender and pork is no longer pink. Add
noodles and sauce; heat through, about 1 minute, stirring gently to coat.
BETTER HOMES AND GARDENS, March 1990
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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