Pork Stir Fry With Noodles
|Egg white||1 Large|
|Cold water||1 Tablespoon|
|Boneless pork loin||12 Ounce, cut into 2" x 1/4" x 1/4 "strips|
|Vegetable oil||1 Tablespoon|
|Yellow onion||1 Medium, cut into 1/2 inch cubes|
|Carrot||1 Medium, peeled and thinly sliced|
|Mushrooms||4 Ounce, thinly sliced|
|Green beans||3 Ounce, trimmed and halved lengthwise|
|Ground ginger||1⁄2 Teaspoon|
|Chicken stock/Low-sodium chicken broth||1 3⁄4 Cup (28 tbs)|
|Reduced sodium soy sauce||1 Tablespoon|
|Spaghetti/Fettuccine / egg noodles||6 Ounce, cooked, drained|
|Green onions||2 , thinly sliced (Including Tops)|
1 In a medium-size bowl, stir to gether the egg white 1 tablespoon of the cornstarch, and the water.
Add the pork and toss to coat.
Cover with plastic food wrap and refrigerate for at least 30 minutes or as long as overnight.
2 In a large saucepan of boiling water, cook the coated pork strips for 45 seconds.
Drain, then rinse quickly with cold water and pat dry with paper toweling.
3 In a 12 inch nonstick skillet, heat 2 teaspoons of the oil over high heat.
Add the onion and carrot and stir-fry for 2 minutes.
Add the mushrooms, green beans, and ginger, reduce the heat to low, and cook, covered, for 3 minutes.
Meanwhile, in a small bowl, mix together the stock, soy sauce, and remaining 1 tablespoon of cornstarch and set aside.
With a slotted spoon, transfer the vegetables to a plate.
4 Raise the heat to high and add the remaining 1 tea spoon of oil to the skillet.
Add the pork and spaghetti and stir-fry for 1 minute.
Stir in the stock mixture, then add the vegetables and cook, stirring occasionally, for 2 minutes or until the sauce has thickened.
Stir in the green onions and serve.