Chinese Pork & Vegetables
|Water||10 Cup (160 tbs)|
|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|
|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)|
|Vegetable oil||3 Tablespoon|
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.
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.