Stir Fried Pork Strips
|Vegetable oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger||1 Tablespoon|
|Lean pork||1 Pound, cut into thin strips|
|Frozen chinese vegetables||1 Cup (16 tbs) (Thawed)|
|Frozen pea pods||1 (Thawed)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Wine vinegar||1 Teaspoon|
|Mushrooms||1 Can (10 oz) (Drained)|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Egg noodles||8 Cup (128 tbs) (Uncooked)|
In a wok or large skillet, heat 3 tablespoons oil, garlic and ginger.
Add pork strips.
Stir fry over high heat until meat is browned.
Add Chinese vegetables, pea pods, soy sauce, vinegar and sugar.
Cook until vegetables are tender, 3 minutes.
Add mushrooms and bean sprouts.
Stir 1 tablespoon water and cornstarch.
Stir into sauce.
Simmer uncovered 1 or 2 minutes longer, until bubbly and slightly thickened, stirring constantly.
Bring 3 quarts 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.
Serve hot pork sauce over hot cooked noodles.
Makes 4 servings.