Ingredients
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1/2 lb fresh pork tenderloin
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2 teaspoons cornstarch
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1 teaspoon sugar
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1 teaspoon soy sauce
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1 teaspoon rice wine
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1 tablespoon fresh ginger (cut very fine)
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1/2 cup bamboo shoot
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1 red bell peppers or 1 carrot
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1 small onion, cut in wedges
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2 green onions, shredded
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1 medium zucchini or 1 medium celery, cut in 1-inch strips
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4 teaspoons cornstarch
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1 cup chicken broth
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2 tablespoons oyster sauce
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1/4 teaspoon ginger
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4 tablespoons peanut oil
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1 lb fresh Chinese egg noodles
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2 tablespoons peanut oil
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5 -6 large mixed mushrooms
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2 garlic cloves, crushed
Instructions
- Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.
- Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.
- Parboil noodles for 3 minutes. Rinse and drain.
- Bring another pot of water to boil, and keep hot.
- Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.
- Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.
- Add 2 T. oil, and stir fry pork until done.
- Add sauce mixture. Stir until thickened.
- Add the vegetables. Stir until well mixed.
- Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.
- Put back in pot, and add seasonings to noodles .
- Serve meat and vegetables over noodles.