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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Ingredients:
1 lemon, zest of |
2 lemons, juice of |
2 tablespoons light soy sauce |
1 tablespoon rice vinegar |
1 tablespoon palm sugar or 1 tablespoon light brown sugar |
1/2 cup water |
1 tablespoon sunflower oil |
1 1/2 lbs pork tenderloin, thinly sliced across the grain |
2 garlic cloves, chopped |
6 cups shredded napa cabbage |
4 scallions, sliced |
1 1/4 lbs cooked hokkien noodles |
Directions:
1. In a bowl, combine the lemon zest, lemon juice, soy sauce, rice vinegar, sugar, and water; set aside.
2. Heat the oil in a wok; add in pork; stir-fry 2 minutes.
3. Add in garlic and napa cabbage; stir-fry 1 minute; remove the pork and vegetables from the wok, using a slotted spoon and set to the side.
4. Pour the lemon juice mixture into the wok; bring to a boil, then decrease heat and simmer until reduced and slightly sticky, 1-2 minutes.
5. Return the pork and vegetables to the wok along with the scallions and noodles; stir until hot; serve.
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