STIR FRY PORK WITH CHINESE VEGETABLES & LO MEIN NOODLES

PORTIONS: 3

INGREDIENTS

14 oz. (390 g.) pork loin cut in thin strips

3 tbsp. vegetable oil

1 tsp. sesame chili oil

1 minced garlic clove

1 tsp. minced ginger

1 diced red onion

¾ cup fresh sliced bamboo shoots

5 oz. Baby Bella mushrooms 

5 oz. (200 g.) pea pods

SAUCE

1 tbsp. cornstarch

2½ tbsp. soy sauce

1¼ cup chicken broth

2 tbsp. rice wine

½ tsp. granulated sugar

LO MEIN

½ lb. Lo Mein noodles

1  tbsp. vegetable oil

½ tsp. minced ginger

1 garlic clove minced

1 tbsp. soy sauce

½ cup thin sliced scallions

METHOD

Weight and cut the recipe ingredients.

NOODLES

Cook the noodles in boiling water for 5 minutes. Drain the noodles and cool it with cold water.

Heat a pan with 1 tbsp. vegetable oil and cook ginger and garlic together. Add and heat up the noodles with the soy sauce and scallions.

SAUCE 

In a bowl mix well the 5 ingredients for the sauce recipe.

STIR FRY PORK WITH VEGETABLES

Heat a wok or frying pan with 1 tbsp. vegetable oil and brown the pork. Set aside.

Heat the wok with the 2 tbsp. vegetable oil and stir fry garlic ginger and onions together. Add stir fry the vegetables. Do not overcook, pea pods should be crunchy.

Add pork, chili oil and mix in the sauce. Let cook for 1 minute until it thickens and coats the vegetables and pork.

Serve the pork with vegetables on top the Lo Mein noodles.