Pork & Veggie Stir Fry

15 Jan

A delicious, healthy meal on your table before Chinese take-out can get there. Change this up according to the ingredients you have on hand, easily customizable.

Time: 30 minutes Serves: 4

Ingredients


  • 4 oz. rice vermicelli noodles
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • red pepper flakes, to taste
  • 1/3 cup water, stock, or wine
  • 1 1/2 tbsp soy sauce
  • 3 garlic cloves, minced
  • 1 tsp fresh grated ginger
  • 1 1/2 tsp vegetable oil
  • 1/2 – 1 tsp toasted sesame oil
  • 12 oz. pork tenderloin cut into 1-2 inch chunks
  • 1 cup sliced carrots
  • 1 cup sugar snap peas, trimmed & halved
  • 1 cup sliced mushrooms (button/shiitake/baby bella)
  • 1 cup sliced zucchini
  • 2-4 green onions, white/light green & green parts sliced & separated

How to make it


  • Cook rice noodles according to package instructions. Drain & set aside. (I ran mine under cold water so they wouldn’t stick together too much – gasp! – but also tossing bit a splash of toasted sesame oil would work.)
  • Combine cornstarch, sugar, red pepper flakes, water and soy sauce in a mixing bowl. Set aside.
  • Heat oils in a large skillet or wok over medium-high. Add ginger, garlic, and pork. Cook for 3 minutes then stir and add carrots. Cook another 3 minutes, stirring occasionally. Add mushrooms, snap peas, zucchini and white/light green parts of green onions. Cook another 2 minutes, stirring. Add soy sauce mixture and rice noodles, tossing to coat. Cover and cook another 3-5 minutes until sauce has thickened.
  • Garnish with green onions.
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