- 3/4 pound [340 g] pork or chicken fillets
- 2 tablespoons [30 mL] vegetable oil
- 2 large carrots, cut into strips
- 1 small onion, chopped
- 2 tablespoons [30 mL] freshly grated ginger or 1 pinch ginger powder
- 1 cup [250 mL] fresh mushrooms, sliced
- 2 cloves garlic, crushed
- 2 cups [500 mL] pea pods, trimmed
- 2 tablespoons [30 mL] dry sherry
- 3 tablespoons [45 mL] soy sauce
- 1/2 teaspoon [2.5 mL] sesame oil
- 3/4 pound [340 g] fresh Chinese noodles
- Freshly chopped coriander [optional]
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- Cut pork or chicken fillets into thin [1 1/2 x 1/2-inch / 4 x 1 cm] strips.
- In a deep pan or wok, heat vegetable oil until hot.
- Quickly stir-fry pork or chicken for 2 minutes, until golden brown, stirring; remove from pan or wok and set aside.
- In the same pan or wok, stir-fry carrots, onion and ginger for 3 minutes, stirring constantly [add more oil if needed].
- Add mushrooom slices and garlic; stir-fry for 1 minute, stirring.
- Add pea pods, dry sherry and reserved pork or chicken; cook, covered, for 3 to 4 minutes, until done.
- Add soy sauce and sesame oil; thoroughly mix.
- Meanwhile, add noodles to salted boiling water; cook until barely tender.
- Drain noodles; separate with a fork, into 4 hot serving plates.
- Top noodles with meat sauce.
- If desired, sprinkle with fresh coriander before serving.
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