Oriental Pork Stir Fry

I prefer fried chow mien noodles that add a nice crunch to this dish but rice and other kinds of oriental noodles are very good as well. This is a combination of traditional and sub gum and it is made of readily available vegetables and if you can’t get one of them there are enough that you won’t miss it.

1 1/2 pounds pork, cut in 1” pieces

1 tablespoon sesame oil

1 1/2 cups sliced onion

1 sliced green pepper

1 carrot, shredded

2 cloves garlic, minced

4 stalks celery, chopped

½ pound mushrooms, sliced

½ pound fresh bean sprouts

1 can water chestnuts, sliced

1 can bamboo shoots

1 teaspoon ginger

1 teaspoon five spice powder (optional but good)

2 tablespoons soy sauce

1 tablespoon fish sauce

2 tablespoons cornstarch

1/4 cup water

1 package fried noodles

Heat sesame oil in skillet and add pork and cook about 10 minutes, or until almost done over medium heat. Add onion, green pepper, carrot, garlic and celery and cook 10 minutes. Add mushrooms and bean sprouts and cook until they start losing their liquid and then turn up the heat to medium high until the liquid starts to evaporate. Turn the heat down to medium and add the water chestnuts, ginger and five-spice. Then stir in soy and fish sauce and add the cornstarch mixed with the water and heat until the liquid thickens. Pour over crispy noodles, rice or any noodles of your choosing.


Servings: 6


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