Red Pepper Pork And Noodles
| 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
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Nutrition (calculated from recipe ingredients)
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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