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Egg Noodles with Pork, Eggplant and Oyster Sauce

Egg Noodles with Pork, Eggplant and Oyster Sauce is built on Boneless Pork Top Loin Thinly Sliced, Low Sodium Soy Sauce, Italian Eggplant Or Japanese Eggplant, New Potatoes, and Chicken Broth. Keep it handy for the next time you cook it.

Ingredients

• 5 oz
• 1 tbsp
• 3 oz
• 2/3 cup
• 1 cup
• 1 tbsp
• 1/2 tsp
• 3 drop
• 1 tbsp
• 5 oz

Method (preview)

1. 1

   PORK: Cut the boneless loin 'chop' into 1/2 ″ strips.

2. 2

   Then diagonally slice (1/4 ″ thick: cross grain to tenderize.) Marinate pork 30 mins. in mixture of 1 tablespoon each of soy sauce and wine (Chinese rice wine, or dry sherry, or dry vermouth.)

3. 3

   Peel the two small potatoes and cut into 1/2 ″ dice.

4. 4

   Place in a bowl; submerged in the salty ice water.

5. 5

   Mix sauce ingredients,starting with the reserved liquid from the mushroom, if using. Set aside.

6. 6

   LATER: Heat water in a pasta pot to boiling.

7. 7

   Cook the carrot and potato until tender crisp.

8. 8

   Remove with slotted spoon and submerge in the ice water with the eggplant.

9. 9

   Drain these vegetables well.

10. 10

    Use the same water to cook the noodles.

11. 11

    Heat oil in the wok and stir fry in sequence: the pork (3 mins); the drain potato, carrot, and eggplant (2 to 3 mins); add the garlic, ginger and green onions (1 min); make a well for the sauce and add the liquid; cook until thickened.

12. 12

    Stir in the straw mushroom pieces and the drained cooked pasta.

13. 13

    Serve at once.

14. 14

    MC Est 404 CALS, 12.