Pork And Mushroom Stir Fry (With Chow Mein Noodles Recipe)

INGREDIENTS

For Stir fry

8 ounces pork tenderloin, cut into thin strips for stir frying
3 ounces portabella mushrooms, chopped into thin strips
2 teaspoons cornstarch
2 tablespoons canola oil
1 cup shredded cabbage (or coleslaw mix)
1 egg, lightly beaten
1/2 cup roasted peanuts, finely chopped (for toppings) optional
1 lime, cut into wedges
3 cups chow mein noodles, cooked (optional)

For Soy sauce mixture

2 tablespoons reduced-sodium soy sauce
2 teaspoons water
1 tablespoons ginger zest
1 tablespoon sugar
1 clove of garlic, zested
6 oz chow mein noodles, cooked

DIRECTIONS

1. Cook chow mein noodles according to package instructions. Set aside.
2. Combine pork strips and mushrooms in a medium bowl. Add the cornstarch and toss well to coat.
3. For the soy sauce mixture: Whisk together soy sauce, water, ginger zest, sugar and garlic zest in a separate bowl.
4. Preheat wok (or large skillet) over high heat and heat 2 tablespoons canola oil. Add the pork and mushrooms, and cook until pork is well cooked, about 5 minutes. Add the soy sauce mixture and cabbage at the same time and cook for about 2 minutes. Pour the beaten egg, and stir to cook. Stir in the cooked noodles to combine. Transfer to a serving bowl and top with roasted peanuts and serve with lime wedges. Serve immediately.

Source : Hungry Brownie

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