Pork Stir Fry

Pork Stir-Fry

adapted from Family Circle All Time Favorite Recipes

Serves 6

1/2 cup soy sauce
1/2 cup chicken broth
2 teaspoons dark Asian sesame oil
3 tablespoons rice wine vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1 pound pork roast, cut into 2 x 1/2 x 1/4-inch strips
1 bag (8 ounces) rice noodles
2 tablespoons vegetable oil
1/2 cup thinly sliced green onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
3 cups thinly sliced cabbage (about 1/4 head cabbage)
1 sweet pepper, red or yellow, cored, seeded and cut into small strips

Stir together soy sauce, broth, sesame oil, vinegar and sugar in a small bowl. Pour 1/4 cup of the marinade into a medium-size bowl; stir in cornstarch. Add pork; toss to coat. Set aside to marinade 20 minutes. Reserve remaining marinade in the small bowl.

Prepare rice noodles according to package directions. Drain.

Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add marinated pork; cook, stirring constantly, until pork is no longer pink, 2 to 3 minutes. With a slotted spoon, remove pork to a bowl. Wipe any residue from wok. Heat remaining tablespoon oil in wok. Add green onion, garlic and ginger; cook, stirring, 1 to 2 minutes. Add cabbage and pepper strips; cook 1 minute. Return pork to wok. Pour in reserved marinade. Add noodles; toss to combine and heat through.

My notes: I used Boneless Country Style Pork Ribs and cut them into small pieces. Also, make sure you soak your rice noodles for at least a 1/2 hour in warm water. Then place them in a pot of boiling water for about 4-5 minutes. Be very careful as rice noodles tend to fall about if they are boiled too long. Taste often!

Picture and recipe from www.tasteandtellblog.com