Red Pepper Pork & Noodles

Directions

Trim fat from pork.

Partially freeze meat. Thinly slice across the grain into bite-size strips.

Set aside.

For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy sauce, and cornstarch; set aside.

Soak rice sticks for 15 minutes in enough warm water to cover.

Drain well.

Cut into 2 to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2 to 3 inch lengths; cook according to package directions.)

In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper.

Cover and let stand for 20 minutes.

Pour cooking oil into a wok or 12-inch skillet.

(Add more oil as necessary during cooking.)

Preheat over medium-high heat.

Stir-fry garlic in hot oil for 15 seconds.

Add green onion, pepper strips, and pea pods; stir fry for 2 minutes or until vegetables are crisp-tender.

Remove vegetables from wok.

Add meat mixture to the hot wok.

Stir-fry for 2 to 3 minutes or til no pink remains.

Push meat to sides of wok. Stir sauce; add to center of wok.

Cook and stir until thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat.

Stir in orange slices.

Serve immediately. If desired, garnish with orange wedges and green onions.

Makes 4 main-dish servings.