PORK, VEGETABLE AND NOODLE STIR-FRY

Author: Chef Allan Schanbacher

Issue: February, 2008, Page 292

Serves 2 to 4

1 package (5.29 ounces) bean thread noodles
1 tablespoon peanut or vegetable oil
½ cup sliced red onion
¾ cup sliced carrots
1 cup sliced mushrooms
1 cup chopped broccoli
½ cup sliced water chestnuts
½ cup sliced bamboo shoots
8 ounces cooked pork loin (found ready-made in the grocery prepared foods sections)
1 cup bean sprouts
2 cups baby spinach
½ cup General Tso sauce (found in the Asian food aisle)

Photo By Werner Segarra

1. Bring 8 cups of water to a boil. Place noodles in a heat-proof bowl and cover with hot water. Soak 10 to 15 minutes or until soft but not soggy.
2. Place a large wok over very high heat. When hot, add oil, and spread around to cover the bottom of the wok. Add onion, carrots and mushrooms and stir-fry 2 minutes, tossing occasionally.
3. Add broccoli, water chestnuts and bamboo shoots and mix well. Cook covered 3 to 5 minutes, stirring a few times.
4. Uncover and add pork, bean sprouts and spinach. Mix, cover, and cook 2 additional minutes.
5. Place noodles in the middle of wok, add General Tso sauce and toss well, ensuring that vegetables, pork and noodles are coated evenly. Serve immediately.