Oriental Pork with Noodle Nests |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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If the presentation of this dish doesn't make you a fan, the taste will. A tender, flavorful pork and vegetable stir fry is served on beds of crispy noodle nests. âLorraine Caland, Shuniah, Ontario Ingredients:
2 tablespoons mirin (sweet rice wine) |
1 tablespoon tamari soy sauce |
1-1/2 teaspoons cornstarch |
1 pound boneless pork loin chops, thinly sliced |
10 ounces fresh or 6 ounces dried chinese egg noodles |
stir-fry: |
1 cup chicken broth |
1/2 cup oyster sauce |
1/4 cup mirin (sweet rice wine) |
2 tablespoons tamari soy sauce |
1 tablespoon plus 1-1/2 teaspoons cornstarch |
1 tablespoon minced fresh gingerroot |
1 garlic clove, minced |
2 tablespoons canola oil |
1 small chinese or napa cabbage, shredded |
1 can (8-3/4 ounces) whole baby corn |
1 can (8 ounces) sliced water chestnuts, drained |
1 can (8 ounces) bamboo shoots, drained |
1 cup sliced fresh mushrooms |
2 celery ribs, sliced |
2 shallots, chopped |
2 cups fresh snow peas |
cooking spray |
Directions:
1. In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour.
2. Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined baking sheet; set aside.
3. Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic.
4. In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through.
6. Meanwhile, arrange noodles into six nests on a greased baking sheet; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry. Yield: 6 servings.
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