Recipe - Red Pepper Pork And Noodles

12 ounce Boneless lean pork
1 cup Chicken broth
2 tablespoon Reducedsodium soy sauce
2 teaspoon Cornstarch
5 ounce Rice sticks or noodles,
angel hair pasta, or
vermicelli
2 tablespoon Reducedsodium soy sauce or
oyster sauce
2 tablespoon Finely chopped fresh
lemongrass or Three fourths tsp.
finely shredded lemon peel
1 One half teaspoon Toasted sesame oil
One half To 1 tsp. crushed red pepper
1 tablespoon Cooking oil
2 Cloves garlic, minced
8 Green onions, bias cut or sliced up
into 1inch lengths
1 md Red, yellow, orange, or gree
sweet pepper, cut into thin
strips
2 ounce Pea pods, halved crosswise
diagonally (1 cup)
1 md Orange, peeled, cut
crosswise into 1/2inch
thick slices, and halved
Orange wedges (optional)
Green onions (optional)

Trim fat from pork. Partially freeze meat. Thinly slice across the grain
into bitesize 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 3inch 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 12inch skillet. (Add more oil as necessary
during cooking.) Preheat over mediumhigh heat. Stirfry garlic in hot
oil for 15 seconds. Add green onion, pepper strips, and pea pods; stir fry
for 2 minutes or till vegetables are crisptender. Remove vegetables from
wok.

Add meat mixture to the hot wok. Stirfry 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 till thickened and bubbly. Add soaked rice sticks or
cooked pasta and vegetables; stir to coat. Stir in orange lices. Serve
immediately. If desired, garnish with orange wedges and green onions. Makes
4 maindish servings.

Nutrition facts per serving: 253 cal., 11 g total fat (4 g sat. fat),
39 mg chol., 784 mg sodium, 21 g carbo., 2 g fiber, 17 g pro. Daily Value:
20% vit. A, 106% vit C, 3% calcium, 14% iron.

Source: Better Homes & Gardens

* The Polka Dot Palace BBS 12018223627. Posted by LISA

Posted to MCRecipe Digest V1 #707 by Lisa Clarke lisa@gaf.com on Aug 1,
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