| 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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