Ingredients
4-5 thinly sliced pork chops (you can substitue chicken or beef, if you prefer)
2 tbsp cornstarch
1 tsp sesame oil
2 tbsp hoisan sauce
1 cup low-sodium chicken broth
soy sauce, to taste
3 garlic cloves, crushed
2 tbsp vegetable oil
1-2oz snow peas (mangetout)
1 large bellpepper, julienned
1 carrot, peeled and julienned
1/2 medium onion, sliced
3 bunches scallions (green onions)
1 small head broccoli
minced ginger root (or powder if fresh isn't available)
lemongrass powder
salt
black pepper
red chili flakes
your favorite Asian-style noodles or rice (I use fresh noodles from the produce aisle)
sesame seeds and soy sauce to garnish
Cut the majority of the fat off the meat. Be sure to use a plastic cutting board for this step as wood can absorb the becteria from the meat, whereas plastic will not.
Slice very thinly, as the meat will puff up a bit during cooking.
In a separate bowl, make the marinade/sauce. This will include the hoisan, cornstarch, soy sauce, and chicken broth.
Add the sauce to the meat and let sit for 20 minutes.
In the meantime, get the water for your noodles boiling. Add a dash of salt to the water to help season the noodles.
Put your wok on high heat and add the oil and the red pepper flakes. Let those sizzle for a few seconds.
Then add the snow peas. These go in first because they take long than the other things to get softened.
After those have gotten soft, add the rest of your veggies.
At this point, you can add the ginger powder (if you haven't already added fresh minced ginger), the sesame oil, and the lemongrass.
Take the vegetables out and set aside. Add a bit of oil to the pan. Remove the pork from the sauce and put in the wok.
Add the cooked noodles to the meat.
Add the leftover sauce to the noodle/meat mixture.
Put the vegetables back into the pan and mix well.
Garnish with sesame seeds and a dash of soy sauce.
Serve. Pretend the Mike's Hard Lemonade is a Mai Tai or something.
4-5 thinly sliced pork chops (you can substitue chicken or beef, if you prefer)
2 tbsp cornstarch
1 tsp sesame oil
2 tbsp hoisan sauce
1 cup low-sodium chicken broth
soy sauce, to taste
3 garlic cloves, crushed
2 tbsp vegetable oil
1-2oz snow peas (mangetout)
1 large bellpepper, julienned
1 carrot, peeled and julienned
1/2 medium onion, sliced
3 bunches scallions (green onions)
1 small head broccoli
minced ginger root (or powder if fresh isn't available)
lemongrass powder
salt
black pepper
red chili flakes
your favorite Asian-style noodles or rice (I use fresh noodles from the produce aisle)
sesame seeds and soy sauce to garnish
Cut the majority of the fat off the meat. Be sure to use a plastic cutting board for this step as wood can absorb the becteria from the meat, whereas plastic will not.
Slice very thinly, as the meat will puff up a bit during cooking.
In a separate bowl, make the marinade/sauce. This will include the hoisan, cornstarch, soy sauce, and chicken broth.
Add the sauce to the meat and let sit for 20 minutes.
In the meantime, get the water for your noodles boiling. Add a dash of salt to the water to help season the noodles.
Put your wok on high heat and add the oil and the red pepper flakes. Let those sizzle for a few seconds.
Then add the snow peas. These go in first because they take long than the other things to get softened.
After those have gotten soft, add the rest of your veggies.
At this point, you can add the ginger powder (if you haven't already added fresh minced ginger), the sesame oil, and the lemongrass.
Take the vegetables out and set aside. Add a bit of oil to the pan. Remove the pork from the sauce and put in the wok.
Add the cooked noodles to the meat.
Add the leftover sauce to the noodle/meat mixture.
Put the vegetables back into the pan and mix well.
Garnish with sesame seeds and a dash of soy sauce.
Serve. Pretend the Mike's Hard Lemonade is a Mai Tai or something.