Pork Lo Mein
Ingredients:
1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound pork sirloin, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets
1 large onion, cut into wedges
1 carrot cut into thin strips
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon vegetable or chicken base or bouillon
8 ounces ramen noodles
Directions:
Cook noodles to the al dente stage in boiling salted water. (please ask me if you don’t know what al dente means!)
In a medium bowl, combine first five ingredients. Add pork, cover, and marinate in refrigerator until ready to use.
Chop vegetables according to instructions. Set aside.
In a dutch oven, heat 2 tablespoons oil. Add pork mixture, and broccoli. Stir-fry 2 minutes. Add carrots, onion, peppers, and mushrooms. Stir-fry until tender.
In a small bowl, blend water, cornstarch, and bouillon. Stir into pork and cook until thickened.
1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound pork sirloin, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets
1 large onion, cut into wedges
1 carrot cut into thin strips
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon vegetable or chicken base or bouillon
8 ounces ramen noodles
Directions:
Cook noodles to the al dente stage in boiling salted water. (please ask me if you don’t know what al dente means!)
In a medium bowl, combine first five ingredients. Add pork, cover, and marinate in refrigerator until ready to use.
Chop vegetables according to instructions. Set aside.
In a dutch oven, heat 2 tablespoons oil. Add pork mixture, and broccoli. Stir-fry 2 minutes. Add carrots, onion, peppers, and mushrooms. Stir-fry until tender.
In a small bowl, blend water, cornstarch, and bouillon. Stir into pork and cook until thickened.