Mary & Martha's Kitchen Recipe

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Red Pepper Pork and Noodles Recipe 12 oz Boneless lean pork 1 c Chicken broth 2 tb Reduced-sodium soy sauce 2 ts Cornstarch 5 oz Rice sticks or noodles, -angel hair pasta, or -vermicelli 2 tb Reduced-sodium soy sauce or -oyster sauce 2 tb Finely chopped fresh -lemongrass or 3/4 tsp. -finely shredded lemon peel 1 1/2 ts Toasted sesame oil 1/2 To 1 tsp. crushed red pepper 1 tb Cooking oil 2 Cloves garlic, minced 8 Green onions, bias-sliced -into 1-inch lengths 1 md Red, yellow, orange, or gree -sweet pepper, cut into thin -strips 2 oz Pea pods, halved crosswise -diagonally (1 cup) 1 md Orange, peeled, cut -crosswise into 1/2-inch -thick slices, and halved Orange wedges (optional) Green onions (optional) Trim fat from pork. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy sauce, and cornstarch; set aside. Soak rice sticks for 15 minutes in enough warm water to cover. Drain well. Cut into 2- to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2- to 3- inch lengths; cook according to package directions.) In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper. Cover and let stand for 20 minutes. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green onion, pepper strips, and pea pods; stir fry for 2 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add meat mixture to the hot wok. Stir-fry for 2 to 3 minutes or til no pink remains. Push meat to sides of wok. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat. Stir in orange lices. Serve immediately. If desired, garnish with orange wedges and green onions. Makes 4 main-dish servings. Nutrition facts per serving: 253 cal., 11 g total fat (4 g sat. fat), 39 mg chol., 784 mg sodium, 21 g carbo., 2 g fiber, 17 g pro. Daily Value: 20% vit. A, 106% vit C, 3% calcium, 14% iron. Source: Better Homes & Gardens * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

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<h1>Red Pepper Pork and Noodles</h1> <h2>Recipe</h2><p> <P>12 oz Boneless lean pork <P>1 c Chicken broth <P>2 tb Reduced-sodium soy sauce <P>2 ts Cornstarch <P>5 oz Rice sticks or noodles, <P>-angel hair pasta, or -vermicelli 2 tb Reduced-sodium soy sauce or <P>-oyster sauce 2 tb Finely chopped fresh <P>-lemongrass or 3/4 tsp. -finely shredded lemon peel 1 1/2 ts Toasted sesame oil <P>1/2 To 1 tsp. crushed red pepper <P>1 tb Cooking oil <P>2 Cloves garlic, minced <P>8 Green onions, bias-sliced <P>-into 1-inch lengths 1 md Red, yellow, orange, or gree <P>-sweet pepper, cut into thin -strips 2 oz Pea pods, halved crosswise <P>-diagonally (1 cup) 1 md Orange, peeled, cut <P>-crosswise into 1/2-inch -thick slices, and halved Orange wedges (optional) Green onions (optional) Trim fat from pork. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy sauce, and cornstarch; set aside. Soak rice sticks for 15 minutes in enough warm water to cover. Drain well. Cut into 2- to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2- to 3- inch lengths; cook according to package directions.) In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper. Cover and let stand for 20 minutes. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green onion, pepper strips, and pea pods; stir fry for 2 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add meat mixture to the hot wok. Stir-fry for 2 to 3 minutes or til no pink remains. Push meat to sides of wok. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat. Stir in orange lices. Serve immediately. If desired, garnish with orange wedges and green onions. Makes 4 main-dish servings. Nutrition facts per serving: 253 cal., 11 g total fat (4 g sat. fat), 39 mg chol., 784 mg sodium, 21 g carbo., 2 g fiber, 17 g pro. Daily Value: 20% vit. A, 106% vit C, 3% calcium, 14% iron. Source: Better Homes & Gardens * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA <div><a href='http://www.maryandmarthaskitchen.com/Red_Pepper_Pork_and_Noodles/25986/' title='Red Pepper Pork and Noodles Recipe'>Red Pepper Pork and Noodles Recipe</a></div>

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