Name: Pork Stir-Fry with Noodle Nests
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 2 tablespoons mirin (sweet rice wine) -; 1 tablespoon tamari soy sauce -; 1-1/2 teaspoons cornstarch -; 1 pound boneless pork loin chops, thinly sliced -; 10 ounces fresh or 6 ounces dried Chinese egg noodles -; STIR-FRY: -; 1 cup chicken broth -; 1/2 cup oyster sauce -; 1/4 cup mirin (sweet rice wine) -; 2 tablespoons tamari soy sauce -; 1 tablespoon plus 1-1/2 teaspoons cornstarch -; 1 tablespoon minced fresh gingerroot -; 1 garlic clove, minced -; 2 tablespoons canola oil -; 1 small Chinese or napa cabbage, shredded -; 1 can (8-3/4 ounces) whole baby corn -; 1 can (8 ounces) sliced water chestnuts, drained -; 1 can (8 ounces) bamboo shoots, drained -; 1 cup sliced fresh mushrooms -; 2 celery ribs, sliced -; 2 shallots, chopped -; 2 cups fresh snow peas -; Cooking spray -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pork Stir-Fry with Noodle Nests

1. 2 tablespoons mirin (sweet rice wine) -

2. 1 tablespoon tamari soy sauce -

3. 1-1/2 teaspoons cornstarch -

4. 1 pound boneless pork loin chops, thinly sliced -

5. 10 ounces fresh or 6 ounces dried Chinese egg noodles -

6. STIR-FRY: -

7. 1 cup chicken broth -

8. 1/2 cup oyster sauce -

9. 1/4 cup mirin (sweet rice wine) -

10. 2 tablespoons tamari soy sauce -

11. 1 tablespoon plus 1-1/2 teaspoons cornstarch -

12. 1 tablespoon minced fresh gingerroot -

13. 1 garlic clove, minced -

14. 2 tablespoons canola oil -

15. 1 small Chinese or napa cabbage, shredded -

16. 1 can (8-3/4 ounces) whole baby corn -

17. 1 can (8 ounces) sliced water chestnuts, drained -

18. 1 can (8 ounces) bamboo shoots, drained -

19. 1 cup sliced fresh mushrooms -

20. 2 celery ribs, sliced -

21. 2 shallots, chopped -

22. 2 cups fresh snow peas -

23. Cooking spray -

How to cook deliciously - Pork Stir-Fry with Noodle Nests

1. Stage

In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour.

2. Stage

Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined baking sheet; set aside.

3. Stage

Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic.

4. Stage

In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender.

5. Stage

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through.

6. Stage

Meanwhile, arrange noodles into six nests on a greased baking sheet; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.