Name: Red Pepper Pork and Noodles
Ingredients: 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); 4 main-dish servings.

Whenever I am afield or outdoors, there steals over me the acute consciousness that I am confronted on every hand by the superb workmanship of my Father. It is as if every tree, rock, river, flower, mountain, bird, or blade of grass had stamped upon it the indelible label, "Made by God." Is it any wonder that in a simple yet sublime sense of devotion, respect, and reverence for all life, Christ longed for His Father's name to be hallowed throughout the earth?

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Meats	Japanese	Polkadot, Lisa, Pork, Rice/pasta, Japanese	4	Servings

INGREDIENTS

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)
	4	main-dish servings.

INSTRUCTIONS

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@gaf.com> on Aug 1,
9

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