Wednesday, June 16, 2010

Orange-Flavored Pork and Sugar Snap Pea Stir-fry with Noodles

My freezer still has a lot of meats in it from BOGO grocery store sales. Here is some more of the pork that we bought. The sugar snap peas are from the CSA this week. I don't have much to say about this. It was good. I would make it again. I guess I'm a little sleepy. I did substitute pork for beef. Maybe it would have had more flavor with beef. Who knows!?

Orange-Flavored Pork and Sugar Snap Pea Stir-fry with Noodles
(adapted from Gourmet)

1 tsp cornstarch
2 tsp soy sauce
3/4 cup beef broth
1 tsp freshly grated orange zest
9 ounces Asian egg noodles
1 1/2 tbsp peanut oil
10 oz. pork loin, cut into 1/4-inch strips
1 garlic clove, grated
1 teaspoon grated fresh gingerroot
1 pint sugar snap peas

  1. In a bowl dissolve cornstarch in soy sauce and stir in broth and zest.
  2. In a kettle of boiling water cook noodles until tender and drain well, follow packing directions.
  3. While noodles are cooking, in a wok heat oil over high heat until hot but not smoking
  4. Stir-fry garlic, gingerroot, onion, and peas until onion begins to be translucent.
  5. Stir-fry pork, patted dry and seasoned with salt and white pepper, until browned.
  6. Stir in cornstarch mixture. Simmer mixture until thickened. In a large bowl toss pork mixture with noodles.

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