Cantonese Pork And Noodle Stir-Fry

Serves: 6
Total Calories: 727


1 pound frozen noodle
5 tablespoons vegetable oil
1 1/2 pounds pork steaks bone and fat removed
1/4 pound mushrooms fresh, sliced 1/3 -inch thick
2 cloves garlic minced
1 tablespoon ginger minced fresh
6 green onions cut in 1-inch pieces
2 ribs celery cut in 1/2 -inch slices
1 green bell pepper sliced in strips
1 red bell pepper sliced in strips
1 carrot pared and thinly sliced
1 (8 1/2-ounce) can bamboo shoots sliced, drained
Salt and freshly ground pepper to taste
2 teaspoons cornstarch
1/4 cup soy sauce
1 teaspoon sugar
3 tablespoons sherry
1 (7-ounce) can shrimp drained


Cook noodles according to package instructions until barely tender drain and toss with 1 tablespoonoil. Set aside. Slice meat into thin strips and set aside. Prepare mushrooms. Heat 2 tablespoons oil in heavy skillet or Chinese wok add garlic, ginger, onions, celery, peppers, carrot, and bamboo shoots. Sprinkle lightly with salt and pepper stir-fry over high heat 3 to 4 minutes. Mix cornstarch, soy sauce, sugar, and sherry add to vegetables and stir-fry for 3 minutes. Stir in shrimp to heat through. Remove all with slotted spoon and keep warm. Add remaining 2 tablespoons oil to skillet stir in noodles and gently turn over until heated through. Mound noodle mixture in heated bowl. Return meat and vegetables to skillet or wok and stir-fry until very hot. Serve from wok or skillet.

Nutritional Facts:

Serves: 6
Total Calories: 727
Calories from Fat: 281

This Cantonese Pork And Noodle Stir-Fry recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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