Peppered Pork And Vegetables With Soft Noodles
|Medium egg noodles||8 Ounce, cooked|
|Vegetable oil||1 Tablespoon|
|Diagonally sliced celery||1 Cup (16 tbs) (1/4 Inch Slices)|
|Pepper chunks||1⁄2 Cup (8 tbs) (Red Or Green, 3/4 Inch Pieces)|
|Coarsely chopped onion||1⁄3 Cup (5.33 tbs)|
|Sliced shiitake mushrooms||7 Ounce, drained (1 Jar)|
|Whole baby corn||7 Ounce, drained (1 Jar)|
|Sesame oil||1⁄8 Teaspoon|
|Boneless pork||1 Pound, trimmed and cut into thin strips|
|Chicken broth||1⁄2 Cup (8 tbs) (Ready To Serve)|
|Teriyaki sauce||1⁄4 Cup (4 tbs)|
|Cornstarch||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Sesame oil||1⁄4 Teaspoon|
|Instant minced garlic||1⁄8 Teaspoon|
Toss cooked egg noodles with 1 tablespoon vegetable oil.
Cover to keep warm.
Combine celery, red pepper, onion and 1 tablespoon vegetable oil in 3-quart casserole.
Microwave at HIGH (100%) until vegetables are tender-crisp, 3 to 4 minutes, stirring once.
Stir in mushrooms and corn.
Combine sesame oil and pork strips in 1-quart casserole.
Microwave at HIGH (100%) until meat is no longer pink, about 3 to 5 minutes.
Add pork strips to vegetable mixture.
Combine all sauce ingredients in 2-cup measure.
Microwave at HIGH (100%) until sauce is thickened, and translucent, 2 to 3 1/2 minutes, stirring twice.
Stir sauce into pork and vegetables.
Add cooked egg noodles.
Toss to combine.
Microwave at HIGH (100%) until hot, 1 to 2 minutes.