Cellophane Noodles With Pork & Tomato |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from Chinese Pavilion by Elisa Vergne Ingredients:
1/2 lb pork loin |
1 teaspoon cornstarch |
1 tablespoon low sodium soy sauce |
2 pinches sugar |
1 -2 pinch chili powder |
5 ounces bean thread noodles |
2 large tomatoes |
2 garlic cloves |
2 green onions |
3 tablespoons oil |
2 1/4 cups chicken stock |
salt |
Directions:
1. Cut pork into bite-size pieces.
2. Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
3. Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes .
4. Soak noodles in lukewarm water for 15 minutes.
5. Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop.
6. Peel and mince garlic and green onions.
7. Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
8. Add pork & stir-fry for 2 minute.
9. Drain noodles & add to wok. Add stock and tomatoes and stir well. Bring to a boil then reduce heat and simmer til nearly all the liquid is gone.
10. Salt to taste AFTER liquid has evaporated.
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