Pork And Mushrooms Stir Fry
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
49
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tsps
Salt2 tsps
Cornstarch2 tbsps
Soy Sauce (reduced-sodium)1 tbsp
Ginger (fresh, zested)1 tbsp
Sugar1 clove
Garlic (zested)2 tbsps
Canola Oil1 cup
Napa Cabbage (shredded)1 cup
Bean Sprouts (fresh)Directions:
1
For the noodles: Make a well in the center of the flour and add the salt, eggs and 2 tablespoons water
2
Mix and knead until the mixture forms a ball of dough and the dough has a consistent feel
3
Wrap in plastic and rest for 30 minutes
4
Put enough flour on top of the dough and roll out with your pasta machine roll to the desired thickness and cut into noodles
5
Add more flour to cut noodles to prevent them from sticking together
6
Cook the noodles in a pot of boiling water until al dente
7
Drain
8
For the stir fry: Place the pork and mushrooms in a mixing bowl
9
Add the cornstarch and toss well to coat
10
Whisk together 2 teaspoons water, the soy sauce, ginger, sugar, garlic and lemon zest and juice in a separate bowl
11
Preheat a wok or large skillet over high heat and pour in the canola oil
12
Add the pork and mushrooms and cook until the pork is cooked through, about 5 minutes
13
Add the soy sauce mixture and cabbage at the same time and cook until the cabbage gets soft
14
Pour in the beaten egg and cook until cooked through, and then stir in the noodles to combine
15
Transfer to a serving platter and top with the bean sprouts, peanuts and lime wedges
16
Serve immediately