Ingredients
- 4 ounces soy oil
- 2 cloves garlic, peeled and minced
- 4 ounces julienned Spanish onion
- 1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
- 4 ounces soy sauce
- 2 pints white chicken stock
- 1/2 ounce oyster sauce
- 14 ounces carrots, washed, peeled and cut julienne
- 14 ounces green cabbage, washed and finely cut chiffonade
- 8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
- 1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
- Salt and ground white pepper
- 3 scallions, washed, trimmed, and coarsely chopped, as a garnish
- 2 lemons, washed, tips cut off, sliced into wedges, as a garnish
Directions
In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.
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By estephan
on May 02, 2011
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I'm vegetarian and have been trying to eat better by menu planning using one different cuisine for each day of the week. So I'm trying a lot more Asian than I ever did before. I enjoyed this (made it with fake italian sausage, will add fake pepperoni next time. Eyeballed the liquid, but ended up pouring some out, like everybody else is commenting. My question: the recipe mentions celery which isn't in the ingredients list. Does somebody who already had this recipe in their repertoire know what it's supposed to be?
By "E"
Jacksonville, FL
on February 03, 2010
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Made it for the family last night and everyone liked it. The Chinese sausage's were a bit sweet which made it interesting.
As posted elsewhere, I thought that the amount of liquid it called for was too much, so I cut it in half.
We'd make it again
By fish0604
Kent, WA
on September 01, 2009
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This recipe was okay. To be fair, I'm not very experienced cooking Asian cuisine and may have messed up the recipe. I liked it ok, but the flavor was a little weird and I don't think my family was very impressed. It may just be for someone who knows what they are doing when it comes to Asian food.
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