Eat it: garlic pork with long noodles
Start the year off right with more healthy cooking ingredients in your family dinners. Olive oil is a great element to incorporate as often as possible, as it's one of the good fats that we need in our diets. Find plenty of nutrition information and great recipes from the International Olive Council at www.addsomelife.org. Here's one we like; it comes together quickly. Find the Asian noodles and fish sauce at Central Market, Whole Foods, Market Street or an Asian market such as Nguyen Loi and Vietnamese Plaza Grocery Store in Haltom City.
-- June Naylor, Special to the Star-Telegram
Garlic pork with long noodles
4 teaspoons soy sauce
2 teaspoons fish sauce
2 teaspoons cornstarch
3 tablespoons plus 4 teaspoons regular or extra-virgin olive oil
1 teaspoon grated gingerroot
3 cloves garlic, minced
1 pound pork tenderloin, trimmed and cut into 11/2-inch pieces
1 medium orange bell pepper, cored and cut into bite-size strips
1 medium onion, cut into thin wedges
2/3 cup ready-to-serve reduced-sodium chicken broth
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
8 to 12 ounces Asian long noodles, cooked according to package directions (see note)
1. Blend soy sauce, fish sauce, cornstarch, 2 teaspoons of the olive oil, ginger and garlic in large bowl. Add pork chunks; toss well to coat. Let stand 5 to 10 minutes.
2. Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add pork mixture; cook and stir 3 to 4 minutes or until pork is browned. Push pork to outer edge of skillet. Add 1 tablespoon olive oil to skillet. Add pepper and onion to skillet; cook and stir 2 to 3 minutes or until crisp.
3. Add chicken broth and pepper flakes to skillet; mix well. Cook and stir 1 to 3 minutes or until slightly thickened and bubbly. Serve over cooked long noodles.
( Note: Cook noodles according to package directions: drain and toss with 2 teaspoons olive oil to prevent sticking. Cover and keep warm.)
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