Ingredients
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1 teaspoon soy sauce
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1 teaspoon sesame oil
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1 teaspoon cornstarch
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1/2 lb pork tenderloin, shredded
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1 tablespoon soy sauce
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2 tablespoons water
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1 teaspoon sesame oil
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1 teaspoon oyster sauce
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1/2 teaspoon chilli paste with soybeans
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1 teaspoon sugar
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1 teaspoon mirin, rice wine or 1 teaspoon dry sherry
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1 teaspoon cornstarch
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3 tablespoons vegetable oil
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2 cloves garlic, chopped
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1 onion, cut into 16 segments
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1 large carrot, shredded
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1 stalk celery, shredded
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2 whole green onions, cut into 1 inch pieces
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1/2 tablespoon minced ginger
Instructions
- Combine ingredients for marinade.
- Add pork and marinate for 30 minutes.
- Mix seasoning liquid (soy sauce, water, sesame oil, oyster sauce, chilli paste, sugar, mirin, and cornstarch) and set beside wok.
- Heat wok on high heat for 3 minutes and add oil.
- Immediately add garlic and ginger, then all the vegetables except green onions and bean sprouts.
- Toss and add 1 Tbsp.
- water, cover and cook until vegetables are soft, about 1 minute.
- Remove lid, then push vegetables to side of wok and add pork.
- Cook until no pink remains, then add green onions and bean sprouts, tossing for a few seconds.
- Add cooked noodles, toss to mix then stir seasoning liquid to combine cornstarch.
- Add to noodles.
- Continue tossing for 2 minutes or until completely mixed and sauce is absorbed.
- Serve immediately.
- Serves 2 to 4.
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