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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Oriental Pork Stew with Cellophane Noodles Recipe

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This recipe for Oriental Pork Stew with Cellophane Noodles, by , is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lauren Fishman

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbs. soy sauce
tsp. sesame oil
2 Tbs. hoisin sauce
2 lbs. boneless pork-loin roast, fat trimmed, and cut into thin strips
1 tsp. vegetable or peanut oil
1 Tbs. chopped fresh ginger (or 1 tsp. powdered)
2 scallions, cut into 2-inch pieces
dash chili paste or hot sauce, optional
3 cups chicken broth
10 oz. cellophane noodles or vermicelli
1 Tbs. cornstarch
2 scallions, minced, optional

Directions:
Directions:
1. In a small bowl, mix soy sauce, sesame oil, and hoisin sauce.
2. Place pork loin in a large bowl; coat with mixture. Cover with aluminum foil; refrigerate at least 15 minutes.
3. In a wok or large skillet, heat vegetable oil over moderately high heat. Add ginger and scallions. Cook for 2 minutes, stirring occasionally.
4. Remove meat from marinade and add to the wok; reserve marinade. Cook 2 minutes, browning both sides.
5. Add chili paste, if desired, and marinade. Add broth; bring to a boil. Reduce heat to low, cover and let simmer for 15-20 minutes, or until the meat is cooked through.
6. Meanwhile, bring a large pot of water to a boil. Cook noodles for 5 minutes, or until tender. Drain.
7. In a small bowl, mix cornstarch and 3 Tbs. of hot sauce from pan into a paste. Add to wok; let simmer for 5 minutes, to thicken sauce.
8. Spoon sauce and meat over noodles. Sprinkle with scallions, if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr.

 

 

 

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