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Pork and Mushrooms Stir Fry

Recipe courtesy Bobby Deen and Brooklyn Wok Shop
Show: Not My Mama's Meals Episode: Asian Take-Out

Photo: Pork and Mushrooms Stir Fry

TOTAL TIME: 1 hr 10 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

BROOKLYN WOK SHOP'S FRESH EGG NOODLES:
  • 4 whole eggs
STIR FRY:
  • 8 ounces pork tenderloin, cut into thin strips
  • 3 ounces portabella mushrooms, chopped
  • 2 teaspoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fresh ginger, zested
  • 1 tablespoon sugar
  • 1 clove garlic, zested
  • Zest and juice of 1 lemon
  • 2 tablespoons canola oil
  • 1 cup napa cabbage, shredded
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/2 cup roasted peanuts, finely chopped
  • 1 lime, cut into wedges
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Directions

For the noodles: Make a well in the center of the flour and add the salt, eggs and 2 tablespoons water. Mix and knead until the mixture forms a ball of dough and the dough has a consistent feel. Wrap in plastic and rest for 30 minutes. Put enough flour on top of the dough and roll out with your pasta machine roll to the desired thickness and cut into noodles. Add more flour to cut noodles to prevent them from sticking together. Cook the noodles in a pot of boiling water until al dente. Drain.

For the stir fry: Place the pork and mushrooms in a mixing bowl. Add the cornstarch and toss well to coat. Whisk together 2 teaspoons water, the soy sauce, ginger, sugar, garlic and lemon zest and juice in a separate bowl. Preheat a wok or large skillet over high heat and pour in the canola oil. Add the pork and mushrooms and cook until the pork is cooked through, about 5 minutes. Add the soy sauce mixture and cabbage at the same time and cook until the cabbage gets soft. Pour in the beaten egg and cook until cooked through, and then stir in the noodles to combine. Transfer to a serving platter and top with the bean sprouts, peanuts and lime wedges. Serve immediately.

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Newest Ratings and Reviews

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  • on March 11, 2013

    Flag

    Wow, this was great! I made a few changes to make it even healthier, lower carb and lower sodium. I used boneless skinless chicken breast instead of pork (cut into strips. Instead of the homemade pasta (which sounds amazing I made spaghetti squash (poked with a fork several times and microwaved for 8 minutes, or until 'soft' on outside. I also used Braggs liquid aminos instead of low sodium soy. I doubled the recipe and used a stir fry mix of green & red cabbage, carrots, snow peas, and celery (threw away the sauce that came with it. I also substituted splenda for sugar and used ground ginger instead of fresh because I didn't have any fresh. I also added a little bit of honey : My husband loved it! Thanks Bobby Dean - love your energy and your show, thanks for the healthy alternatives!

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  • on March 09, 2013

    Flag

    I really liked this recipe. I didn't have all the ingredients so I mixed it up a bit. I also didn't make the noodles. I will try that someday though. Thanks for a great idea. I will make it again.

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