Title: Red Pepper Pork and Noodles
Categories: Polkadot Pork Rice Japanese
Yield: 4 Servings

12	oz	Boneless lean pork
1	c	Chicken broth
2	tb	Reduced-sodium soy sauce
2	ts	Cornstarch
5	oz	Rice sticks or noodles, angel hair pasta, or vermicelli
2	tb	Reduced-sodium soy sauce or oyster sauce
2	tb	Finely chopped fresh lemongrass or 3/4 tsp. finely shredded
1 1/2	ts	Toasted sesame oil
1/2		To 1 tsp. crushed red pepper
1	tb	Cooking oil
2		Cloves garlic, minced
8		Green onions, bias-sliced into 1-inch lengths
1	md	Red, yellow, orange, or gree sweet pepper, cut into thin str
2	oz	Pea pods, halved crosswise diagonally (1 cup)
1	md	Orange, peeled, cut crosswise into 1/2-inch thick slices, an
		Orange wedges (optional)
		Green onions (optional)

Trim fat from pork. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside.

For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy sauce, and cornstarch; set aside.

Soak rice sticks for 15 minutes in enough warm water to cover. Drain well. Cut into 2- to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2- to 3- inch lengths; cook according to package directions.)

In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper. Cover and let stand for 20 minutes.

Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green onion, pepper strips, and pea pods; stir fry for 2 minutes or till vegetables are crisp-tender. Remove vegetables from wok.

Add meat mixture to the hot wok. Stir-fry for 2 to 3 minutes or til no pink remains. Push meat to sides of wok. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat. Stir in orange lices. Serve immediately. If desired, garnish with orange wedges and green onions. Makes 4 main-dish servings.

Nutrition facts per serving: 253 cal., 11 g total fat (4 g sat. fat), 39 mg chol., 784 mg sodium, 21 g carbo., 2 g fiber, 17 g pro. Daily Value: 20% vit. A, 106% vit C, 3% calcium, 14% iron.

Source: Better Homes & Gardens

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA By fatfree-request@fatfree.com on Jun 16, 1997

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