Stir-Fried Pork and Broccoli with Egg Noodles
This is a very flexible recipe as you may use any type of meat, vegetable, or noodle for this dish. It is perfect for a fast lunch or dinner.
Total Timeunder 30 minutes
One Pot MealYes
Recipe Coursemain course
Dietary Considerationlactose-free, peanut free, soy free, tree nut free
Taste and Texturemeaty, salty, savory, sweet
- 6 ounces pork loin
- ¼ teaspoon salt
- Pinch white pepper
- 2 tablespoons + ½ teaspoon cornstarch, divided
- 10 ounces broccoli
- 2 tablespoons oyster sauce
- 8 ounces dried egg noodles or 14 ounces fresh egg noodles
- 2 tablespoons vegetable oil, divided
- 2 teaspoons minced garlic
- 2 tablespoons white wine
- 1 cup Chicken Broth
- 1 green onion, shredded
Cut the pork into thin strips and mix with the salt, pepper, and ½ teaspoon cornstarch.
Remove the florets from the broccoli, keeping a 1-inch stem. Cut the stems diagonally into ¼-inch slices. In a pot of boiling water, place the broccoli and return to a boil. Cook 1 minute over high heat; drain. Immediately rinse in cold water, drain well, and set aside.
In a small bowl, mix together the remaining 2 tablespoons cornstarch, the oyster sauce, and 2 tablespoons water.
Bring a large pot of water to a boil over high heat. Add the noodles and cook until just al dente, about 5 minutes for dried noodles, 3 minutes for fresh noodles. Drain well and set aside.
Heat a nonstick skillet over high heat. Add 1 tablespoon vegetable oil, the garlic, and noodles and panfry until both sides are browned, about 2 minutes. Place on a plate. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the marinated pork strips and stir-fry until the pork turns white, 1 minute. Add the white wine and stir well. Add the broccoli and chicken broth to the pork strips and heat to boiling. Stir in the cornstarch mixture and cook, stirring constantly, until thickened. Pour the pork and sauce over the noodles. Garnish with the shredded green onion and serve immediately.
2000 Leeann Chin and Katie Chin