8 oz. thinly sliced pork
3 cloves minced garlic
1 cup shredded carrots (I buy mine pre-packaged to save time)
1 cup thinly sliced celery
1 cup sliced shitake mushrooms
2 stalks green onions, thinly sliced
1 teaspoon Chinese red pepper powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 package of cappelini noodles
4-6 tablespoons of vegetable oil (I use canola oil)
Pork Marinade Ingredients:
2 tablespoons soy sauce
1 tablespoons oyster sauce
1/2 teaspoon Chinese white pepper salt
1/2 teaspoon Chinese red pepper powder
1 teaspoon sugar
1/4 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup oyster sauce
Instructions:
In a small bowl, marinate pork (can substitute chicken, beef, or turkey) for at least 1/2 hour in refrigerator. (I like to marinate it overnight).
Boil cappellini noodles according to package directions (al dente). Do not over cook. Drain, rinse with cold water, and set aside.
Heat large skillet (I use non-stick) or wok, add 2-3 tablespoons of oil. Stir-fry pork until cooked through. Remove from skillet and set aside. Add 2 tablespoons oil to same pan, stir-fry garlic, carrots, celery, mushrooms, and green onions. Add Chinese red pepper powder, salt and sugar. Cook until vegetables are just tender. (5-7 minutes). Remove from pan and set aside.
Using the same skillet, on low heat, stir-fry cappellini noodles with 1/4 cup soy sauce and 1/4 cup oyster sauce. (Might want to add a little more or a little less of these sauces, depending on how salty you want the noodles). Add the stir-fried pork and vegetables to the noodles. Toss until warmed through. Serve immediately.
**This dish can easily be made vegetarian. Just omit meat and substitute vegetarian stir-fry sauce in place of the oyster sauce.
