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mirin soy sauce cornstarch pork loin chops noodles chicken broth oyster sauce mirin soy sauce cornstarch fresh gingerroot garlic canola oil Chinese corn water chestnuts bamboo shoots mushrooms celery shallots fresh snow peas cooking spray
Viewed: 45 - Published at: 3 years agoIngredients
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon tamari soy sauce
- 1-1/2 teaspoons cornstarch
- 1 pound boneless pork loin chops, thinly sliced
- 10 ounces fresh or 6 ounces dried Chinese egg noodles
- 1 cup chicken broth
- 1/2 cup oyster sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons tamari soy sauce
- 1 tablespoon plus 1-1/2 teaspoons cornstarch
- 1 tablespoon minced fresh gingerroot
- 1 garlic clove, minced
- 2 tablespoons canola oil
- 1 small Chinese or napa cabbage, shredded
- 1 can (8-3/4 ounces) whole baby corn
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 can (8 ounces) bamboo shoots, drained
- 1 cup sliced fresh mushrooms
- 2 celery ribs, sliced
- 2 shallots, chopped
- 2 cups fresh snow peas
- Cooking spray
Method
- In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour.
- Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined
- ; set aside.
- Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic.
- In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through.
- Meanwhile, arrange noodles into six nests on a greased
- ; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.
