Ok, I am branching out here by trying to make
a Chinese Stir-Fry. I would not normally choose
a recipe like this but when I read through
the ingredients I realized I liked everything
in the dish so why not give it a try.
There is a market/ grocery store near our
house that carries a good variety of
ethnic food so I was sure that I could
get the Chinese Noodles there.
8 oz of Chinese Egg Noodles
2 pork chops
1 tbs. vegetable oil
1 cup sliced cremini mushrooms
1/2 cup sliced asparagus
5 cloves of garlic, diced
4-5 green onions, sliced
1/4 cup low-sodium soy sauce
1 tbs brown sugar
2 tbs of lime juice
1 tbs. sesame oil
1 tbs. ketchup
1 tbs. chile paste
2 cups fresh spinach, washed and cut
Follow the directions on the package to cook
the Chinese Egg Noodles. Drain the noodles
and set aside.
Fry two eggs in a small pan. Once they are
cooked set them on a cutting board and
cut them into slices.
Add vegetable oil to a pan and heat on medium heat.
Saute the garlic for a few minutes. Add the pork
chops and cook for about 2-3 minutes each side
depending on the thickness. Don't overcook b/c you
will add the pork in to the mixture at the end
and it will cook a little more. Take the pork
chops out and set aside for a minute. Add the
asparagus and cook for about 2 minutes. Add the
mushrooms and green onions cooking for 3 more
minutes.(While the vegetables are cooking
slice the pork into thin slices).
Combine the soy sauce,
brown sugar, lime juice, sesame
oil, ketchup, chile paste. Bring to a boil,
Lower the heat. Add noodles to the pan and toss.
Add spinach and stir for a minute. Add
the pork and eggs. Stir well and then serve.