We love stir fry dishes. It's a great way to use up whatever bits and pieces of vegetables or meats that you have in the refrigerator. I found this one on the Common Room site and stayed with the original recipe for the most part. I added about 1/2 of a red pepper to it since I had some in my fridge.
Thai Style Pork Noodle Toss
1 pound raw pork loin (I used tenderloin), sliced into thin strips
2 tablespoons soy sauce
1 1/2 tablespoons minced ginger-root (or you can use ground ginger)
1 tablespoon minced garlic
Add the meat to the above marinade for about 1/2 hour. (I only marinated the pork for about 10 minutes because I was using tenderloin, which is a very tender cut)
4 1/2 tablespoons oil
2 cups thinly sliced onions
1 teaspoons crushed red pepper, or to taste
4 cups sliced Chinese Napa cabbage-or regular if it is cheaper
1 grated carrot
1/2 of a red pepper, sliced thinly
1 1/2 tablespoons vinegar
1/4 cup soy sauce
3 tablespoons vinegar
1 teaspoon honey
1 1/2 tablespoon Worcestershire sauce
1/2 teaspoon toasted sesame seeds
3/4 pound pasta, cooked al dente, drained (I used spaghetti)
In a bowl marinade meat for at least half an hour as stated above. Heat a wok or large skillet, add 3 tablespoons of oil and then the meat, stir-frying until no pink remains. Set meat aside in the serving bowl.
Add the remaining 1 1/2 tablespoon of oil and heat over high heat until hot. Add the onions and crushed pepper, and stir-fry for about 1 minute. Add the cabbage, carrots, and any other vegetables you are using. Toss in the oil until the vegetables are cooked to the desired doneness (we like our vegetables more tender than crisp but not mushy). Add the sauce and heat until boiling. Add the cooked pork and noodles and toss to coat and blend.
I'm linking up with Tempt My Tummy Tuesday at Blessed with Grace.