H-E-B Cooking Connection
3/4poundpork for stir fry,
1red bell pepper,
1green bell pepper,
4ouncesdry Chinese egg noodles,
1 1/2cupsfresh bean sprouts,
1/4cupchopped Italian flat-leaf parsley,
1Place pork, chili oil and garlic in a 1-gallon sealable plastic bag. Turn to coat; set aside to marinate 10 minutes.
2Meanwhile, 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 from bell peppers; cut into 1-inch pieces.
3Cook noodles in boiling water over High heat 1 to 2 minutes. Drain; set aside.
4Heat a wok or large nonstick skillet over high heat 3 minutes. Add pork; stir fry 2 minutes, until no longer pink. Do not overcook. Remove from pan; cover to keep warm.
5Heat 2 teaspoons sesame oil in same wok or skillet. Stir fry bell peppers and onions 2 minutes, just until crisp-tender. Remove from pan.
6Pour sherry into pan and boil 2 minutes or until reduced by half. Combine soy sauce, cornstarch and 1 teaspoon sesame oil; add to sherry in pan. Stir in pork and vegetables. Add noodles, bean sprouts and parsley; toss with stir-fry mixture 1 to 2 minutes, until heated through. Sprinkle with sesame seeds and serve immediately
No Nutritional Information Available