Red Pepper Pork & Noodles
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pork
boneless, lean |
|
| 1 | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, tamari
reduced-sodium |
|
| 2 | teaspoons |
cornstarch
|
|
| 5 | ounces |
rice sticks
or noodles, angel hair pasta, or vermicelli |
* |
| 2 | tablespoons |
soy sauce, tamari
reduced-sodium or oyster sauce |
|
| 2 tb Finely chopped | teaspoons |
lemongrass
finely chopped, fresh or 3/4 teaspoons finely shredded lemon peel |
*
|
| 1 ½ | teaspoons |
sesame oil
toasted |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 8 | each |
scallions, spring or green onions
bias- into 1-inch lengths |
|
| 1 | medium |
sweet red bell peppers
red, yellow, orange, or green, cut into thin strips |
*
|
| 2 | ounces |
snow pea pods
halved crosswise, diagonally (1 cup) |
|
| 1 | medium |
oranges
, cut, crosswise into 1/2inch, thick slices, and halved |
*
|
| 1 | x |
orange wedges
opt. |
* |
| 1 | x |
scallions, spring or green onions
opt. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pork
boneless, lean |
|
| 237 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, tamari
reduced-sodium |
|
| 1E+1 | ml |
cornstarch
|
|
| 144.5 | ml/g |
rice sticks
or noodles, angel hair pasta, or vermicelli |
* |
| 3E+1 | ml |
soy sauce, tamari
reduced-sodium or oyster sauce |
|
|
lemongrass
finely chopped, fresh or 3/4 teaspoons finely shredded lemon peel |
*
|
||
| 7.5 | ml |
sesame oil
toasted |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 15 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 8 | each |
scallions, spring or green onions
bias- into 1-inch lengths |
|
| 1 | medium |
sweet red bell peppers
red, yellow, orange, or green, cut into thin strips |
*
|
| 57.8 | ml/g |
snow pea pods
halved crosswise, diagonally (1 cup) |
|
| 1 | medium |
oranges
, cut, crosswise into 1/2inch, thick slices, and halved |
*
|
| 1 | x |
orange wedges
opt. |
* |
| 1 | x |
scallions, spring or green onions
opt. |
*
|
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.
