STIR-FRY THAT'S WHAT FOR DINNER TONIGHT ENJOY DAN:

       PORK STIR FRY WITH VEGTABLES AND RICE NOODLES by CHEF DAN:

Serves 4

 

INGREDIENTS:

8 ounces vermicelli rice sticks

1 pound pork, cut into bit-size pieces

3 cloves garlic, crushed

2 tablespoons olive oil

1 onion, halved and thinly sliced

1 thumb-size fresh ginger, sliced thinly

1/2-cup chicken stock

1 (8 Oz) can sliced water chestnuts

1 red pepper, cut into thin strips

1/2-cup sliced mushrooms

4 baby Bok Choy, thinly sliced

10 cherry tomatoes, halved

6 asparagus spears cut on the bias in 2-inch strips

Sea salt and freshly ground black pepper to taste

 

Marinate:

2 teaspoons dissolved in 3 tablespoons sly sauce

 

STIR-FRY SAUCE

2 tablespoon soy sauce

1 teaspoon fish sauce

1 tablespoon hoisin sauce

2 teaspoon sugar

2 tablespoon lime juice

1/4-cup chicken stock

1 teaspoon red chili paste

 

DIRECTIONS:

1.    Soak the noodles in hot water for 10 manures, rinse in cold water and drain.

2.    Combine all stir-fry ingredients together and mix thoroughly, set aside.

3.    In a wok add 2 tablespoon oil over medium-high heat.

4.    Add garlic, ginger, onions, and pork, together with the marinate, chicken stock and stir-fry for 5 minutes.

5.    Add red pepper, water chestnuts, mushrooms, Bok Choy, asparagus, cherry tomatoes, and stir-fry for 3 minutes.

6.    Add noodles plus stir-fry sauce and using two utensils lift and turn the noodles and vegetables until well mixed.

7.    Cook for 2-3 minutes or until heated through.

8.    Lift meat noodles, and vegetables out of the wok and mound on serving plates.

9.    Sprinkle with fresh basil and garnish with lime wedges.

ENJOY DAN:              BON-APPETITE!!