Sauteed Pork With Chinese Egg Noodles Recipes

Steps:

• In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
• In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
• In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

Steps:

• Marinate strips of pork in a mixture of half a teaspoon garlic, one tablespoon soy sauce, sherry, cornstarch and one tablespoon sesame oil for one hour. Heat four quarts salted water for noodles.
• Heat peanut oil in wok or heavy frying pan. Stir-fry scallions, ginger and remaining garlic two to three minutes. Meanwhile, put noodles into boiling water, cook three minutes or until al dente. Drain and place in heated serving bowl with tablespoon of sesame oil to prevent sticking.
• Add pork to scallions and ginger and stir-fry until lightly browned (two to three minutes). Add asparagus and spinach and cook until spinach wilts.
• Add orange juice, deglaze cooking juices. Stir in hoisin sauce and remaining soy sauce. Put pork mixture on top of noodles and serve.

Steps:

• In a large skillet, saute 1/4 cup onions and ginger in canola oil until tender. Add garlic; cook 1 minute longer. Add pork; cook until juices run clear. Drain. , Stir in the water chestnuts, soy sauce, sesame oil and pepper flakes. Add noodles and water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until noodles are tender. Sprinkle with remaining onions.

Steps:

• Cut the pork into 2 inch pieces.
• Combine soy, sake, ginger and garlic.
• Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
• Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
• Add the reserved marinade, and cook for 1-2 minutes.
• Serve with rice, and sauteed Asian vegetables.
• *Wealso use this marinade for chicken for the BBQ.