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Stir Fried Pork Strips

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  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
  Sugar 1⁄2 Teaspoon
  Mushrooms 1 Can (10 oz) (Drained)
  Bean sprouts 1⁄2 Cup (8 tbs)
  Water 1 Tablespoon
  Cornstarch 2 Teaspoon
  Water 3 Quart
  Salt 1 Tablespoon
  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.
Reduce heat.
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.

Recipe Summary

Side Dish
Stir Fried

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Stir Fried Pork Strips Recipe