Chinese Pork With Noodles
3/4 pound pork for stir fry
1 tablespoon chili oil
4 cloves garlic, minced
1 bunch green onions
1 red bell pepper
1 green bell pepper
4 ounces dry Chinese egg noodles
3 teaspoons sesame oil
1/3 cup dry sherry
1/4 cup soy sauce
2 teaspoons corn starch
1 1/2 cups fresh bean sprouts
1/4 cup chopped Italian flat-leaf parsley
1 tablespoon sesame seeds
Place pork, chili oil and garlic in a 1-gallon sealable plastic bag. T
urn to coat; set aside to marinate 10 minutes.
Meanwhile, bring 2 quarts water to a boil in a 4-quart pot. Cut green
onion tops into 1-inch pieces; thinly slice white ends. Remove seeds f
rom bell peppers; cut into 1-inch pieces.
Cook noodles in boiling water over High heat 1 to 2 minutes. Drain; se
Heat a wok or large nonstick skillet over high heat 3 minutes. Add por
k; stir fry 2 minutes, until no longer pink. Do not overcook. Remove f
rom pan; cover to keep warm.
Heat 2 teaspoons sesame oil in same wok or skillet. Stir fry bell pepp
ers and onions 2 minutes, just until crisp-tender. Remove from pan.
Pour sherry into pan and boil 2 minutes or until reduced by half. Comb
ine soy sauce, cornstarch and 1 teaspoon sesame oil; add to sherry in
pan. Stir in pork and vegetables. Add noodles, bean sprouts and parsle
y; toss with stir-fry mixture 1 to 2 minutes, until heated through. Sp
rinkle with sesame seeds and serve immediately