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Chinese Pork & Vegetables

Would you like to try a Chinese Pork & Vegetables Recipe? I have learnt this Chinese Pork & Vegetables from one of my friend who has been to China quite a number of times. You should also try this Chinese Pork & Vegetables. I bet, you will love it.
Ingredients
  Water 10 Cup (160 tbs)
  Salt 2 Teaspoon
  Vegetable oil 1 Tablespoon
  Thin egg noodles 1 Pound (Uncooked)
  Vegetable oil 2 Tablespoon
  Lean pork 1 Pound, cut into paper thin strips
  Garlic 1 Clove (5 gm), pressed
  Minced fresh ginger 1 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Sherry wine 3 Tablespoon
  Sugar 1⁄2 Teaspoon
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Sliced green onion 1⁄2 Cup (8 tbs)
  Chinese vegetables/1 package frozen chinese vegetables, thawed 1 Can (10 oz), drained
  Water chestnuts 1 Can (10 oz), drained and sliced
  Beef broth 1 Cup (16 tbs)
  Cornstarch 2 Teaspoon
  Water 1 Tablespoon
  Vegetable oil 3 Tablespoon
Directions

Bring 10 cups water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add salt and 1 tablespoon oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Heat 2 tablespoons oil in a wok or large skillet.
Add pork, garlic and ginger root.
Stir fry over high heat until meat is browned.
Stir in soy sauce, sherry and sugar.
Cook and stir 2 to 3 minutes longer.
Add mushrooms, green onion, Chinese vegetables, water chestnuts and broth.
Cook 2 minutes longer.
Mix cornstarch and 1 tablespoon water.
Stir mixture into meat and vegetables.
Cook 1 minute or until bubbly and slightly thickened.
Place meat and vegetables in a serving dish; keep warm.
Stir fry noodles in 2 to 3 tablespoons of oil in clean wok or skillet.
Serve with meat and vegetables.
Makes 4 servings.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Pork

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