Asian Pork, Mushroom and Noodle Stir-Fry
|8 ounces Japanese curly noodles or instant ramen|
|3/4 cupchicken stock or low-sodium broth|
|3 tablespoonssoy sauce|
|1 tablespoonShaoxing or dry sherry|
|2 teaspoonsAsian sesame oil|
|1/2 teaspooncrushed red pepper|
|1 1/2 teaspoonscornstarch|
|3 tablespoonsvegetable oil|
|3 largegarlic cloves; thinly sliced|
|2 largeEggs; beaten|
|1 poundpork tenderloin; cut into 1/2-inch dice|
|Kosher; salt and freshly ground pepper|
|10 ounces shiitake mushrooms; stemmed and thinly sliced|
|2 heads baby bok choy; sliced crosswise 1/4 inch thick|
Asian Pork, Mushroom and Noodle Stir-Fry Preparation
Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring
cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the
cornstarch with the water.
In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until
golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and
cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and
pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through,
about 3 minutes. Transfer the pork to the plate with the garlic and egg.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and
cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3
minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the
sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the
pork is heated through, 1 minute. Transfer to bowls and serve.
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