2 tbsp. vegetable oil
1 lb. Pork strips (cut from the loin or tenderloin)
salt and pepper to taste
2 cups blanched vegetables, cut in julienne (carrot, celery, zucchini etc.)
1 1/2 cups shitaki mushrooms (or other varieties)
16 snow peas, blanched
1 can bamboo shoots (optional)
4 green onions, coarsely chopped
1/2 cup tofu, cut into cubes
2 cups cooked vermicelli noodles
Sauce
1 cup beef stock
1/4 cup Soya sauce
1/4 cup maple sugar or syrup
1/2 cup sake
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| 1. |
In a large pan over high heat, heat the oil and fry the pork strips; season and remove from the
pan. Saute the vegetables a few at a time until all are golden; add more oil if necessary. Set
aside with the pork strips.
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| 2. |
Pour all ingredients for the sauce into the pan, bring to boil, stir in the pork strips, vegetables,
tofu and noodles; toss well and serve at once.
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