Vegetables & Pork over Rice Noodles
Recipe By: eatingwell.com, Adapted by Dave Mathews
Serving Size: 6
Preparation Time: 35 minutes
Total Time: 50 minutes
2 teaspoons cornstarch
5 tablespoons reduced-sodium soy sauce, divided
1/4 cup plus 1 teaspoon dry sherry, divided
1 lb pork, trimmed of fat and cut into small pieces
1/4 cup reduced-sodium chicken broth
1/4 cup hoisin sauce
1 teaspoon brown sugar
1 pound Rice noodles,
2 teaspoons canola oil
3 cloves garlic, minced
2 teaspoons finely chopped fresh ginger
1/4 teaspoon red pepper flakes
1/4 cup water
8 oz sliced mushrooms
2 carrots, peeled, cut in half lengthwise and thinly sliced 1 small onion, diced
1 yellow bell pepper, seeded and cut into thin strips
2 cups Broccoli or Asparagus or snow peas cut in bite size pieces
1. Combine cornstarch, 1 1/2 tablespoons soy sauce and 1 teaspoon of the sherry in a medium bowl. Add pork and toss to coat. Cover and refrigerate for at least 15 minutes. 2. Meanwhile, combine chicken broth, hoisin, brown sugar, remaining 1 1/2 tablespoons soy sauce and remaining 1/4 cup sherry in a small bowl. Set aside.
3. Prepare noodles as label directs. Drain and refresh under cold water.
4. Heat 1 teaspoon oil in a wok over high heat. Add pork and stir-fry for 2 minutes, or until no longer pink. Remove the pork from the pan and set aside.
5. Fry onions, set aside with pork. Add the remaining 1 teaspoon oil, garlic, ginger and red-pepper flakes. Stir-fry for 45 seconds. Add water, carrots and scallions and cook, stirring, for 2 minutes. Add yellow pepper and cook, stirring, for 1 minute. Add the reserved broth mixture and snow peas and cook, stirring, for 2 minutes.
6. Return the pork and reserved noodles to the pan and toss to coat with the sauce. Cook for 1 minute, or until heated through. Serve immediately.
