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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I put a bit of a spin on a typical stir-fry that you'd normally serve over rice. Ramen noodles are quick to sub in for the rice and I find bagged coleslaw mix gives the dish a good crisp-tender bite along with some fresh broccoli. Ingredients:
1/4 cup reduced-sodium soy sauce |
2 tablespoons ketchup |
2 tablespoons worcestershire sauce |
2 teaspoons sugar |
1/4 teaspoon crushed red pepper flakes |
3 teaspoons canola oil, divided |
1 pound boneless pork loin chops, cut into 1/2-inch strips |
1 cup fresh broccoli florets |
4 cups coleslaw mix |
1 can (8 ounces) bamboo shoots, drained |
4 garlic cloves, minced |
2 packages (3 ounces each) ramen noodles |
Directions:
1. In a small bowl, whisk the first five ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan.
2. In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through.
3. Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine. Yield: 4 servings.
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