Ingredients
The pork:
- ¾ cup thinly sliced pork (the meat of 3 center-cut pork chops)
- ¼ cup peanut oil
- 1 medium onion, thinly sliced
- 12 snow peas, strings removed
- ¼ cup bean sprouts
- ¾ cup celery cabbage, shredded
- 3 water chestnuts, sliced
- 1 rib celery, sliced diagonally
- ⅛ cup mushrooms, thinly sliced
- ¼ cup bamboo shoots, sliced
- ½ teaspoon sesame oil
- ½ cup dry-fried noodles
The sauce:
- 1 teaspoon salt
- ¼ teaspoon sugar
- ½ cup chicken broth
- ½ teaspoon sesame oil
- 1 tablespoon dry white wine
- ⅛ teaspoon white pepper
- 1 tablespoon cornstarch
- Nutritional Information
Nutritional analysis per serving (4 servings)
247 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 7 grams protein; 20 milligrams cholesterol; 651 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings if part of meal of several dishes
Preparation
- Combine all sauce ingredients, mix thoroughly and set aside.
- Heat wok over high heat for 40 seconds; add peanut oil. When wisp of white smoke appears, add sliced pork and stir until meat lightens in color.
- Add all vegetables and stir until coated, about 1 to 2 minutes. Add sauce and continue stirring until sauce thickens. Sprinkle sesame oil onto vegetables and mix.
- Place noodles on serving platter, cover with vegetable and pork mixture and serve.
10 minutes
Dining and Cooking