Pork And Noodle Soup Oriental Style
|Vegetable oil||2 Tablespoon|
|Boneless pork shoulder||1 Pound, trimmed and cut into matchstick strips|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger||1 Tablespoon|
|Chicken stock/Canned chicken broth||8 Cup (128 tbs)|
|Kale/Mustard greens / spinach, trimmed, rinsed, and cut into bite-size pieces||1 Pound, trimmed, rinsed, and cut into bite-size pieces|
|Scallions||8 , sliced (Including Tops)|
|Egg noodles||2 Cup (32 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Sesame oil||1 Tablespoon (Oriental)|
Heat the oil in a large saucepan over moderate heat for 1 minute.
Add the pork, garlic, and ginger, and stir-fry until the pork is no longer pink about 2 minutes.
Add the stock and bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
Stir in the kale and scallions, cover, and simmer for 10 minutes.
Add the noodles and cook, covered, until the kale and noodles are tender about 5 minutes more.
Stir in the salt and pepper and, if desired, the sesame oil