Red Pepper Pork And Noodles

Only as the Holy Spirit takes the place of the human father in Jesus’ conception can it be true that the one conceived is both fully God and fully man. Christ must be both God and man to atone for sin, but for this to occur, He must be conceived by the Holy Spirit and born of a human virgin. No one else in the history of the world is conceived by the Spirit and born of a virgin mother. Therefore, Jesus alone qualifies to be Savior.

Bruce Ware

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

INGREDIENTS

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

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 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  Posted to MC-Recipe Digest V1 #707 by Lisa Clarke
<lisa@gaf.com> on  Aug 1, 9

A Message from our Provider:

“When praying, don’t give God instructions – just report for duty.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 623 Calories From Fat: 101 Total Fat: 11.3g Cholesterol: 56.1mg Sodium: 524.6mg Potassium: 695.3mg Carbohydrates: 88.2g Fiber: 3.3g Sugar: 3.6g Protein: 40.6g