Pork and Vegetable Stir Fry
adapted from Taste of Home Cooking
- 2 tablespoons cornstarch
- 1 tablespoon chile garlic sauce
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 cup chicken broth
- 12 oz. dry udon, lo mein, or rice noodles
- 1 tablespoon canola oil, divided
- 1-1/4 pound pork shoulder, cut into bite-sized pieces
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1/2 pound mushrooms, sliced
- 1 small red bell pepper, thinly sliced
- 1 cup shredded carrot
- 1 8-oz bag snow peas or snap peas
- 1 teaspoon sesame oil
In a large measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.
Cook the noodles according to the package instructions. Drain and set aside.
Heat 1/2 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining 1/2 tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the vegetables start to soften.
Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and peas. Cook for another minute, then add the noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.
We are always looking for new stir fry recipes around here, especially ones with protein other than chicken, so I knew when Sarah posted about this, I had to try it. And I expected it to be good, but I didn’t expect it to knock our socks off quite like it did. It was absolutely awesome – savory, tangy, slightly spicy. Thanks for an absolute winner, my friend!