The Busy Gourmand

I developed this recipe using some left over grilled pork tenderloin.  If you do not have any leftover pork you can buy the cubed pork at the store and add the step of sautéing the pork in oil before you stir-fry the vegetables.

I also used a wide udon noodle, which is a buckwheat noodle.  You can of course use any kind of noodle you like.  Or skip the noodle and serve the stir fry over rice.

• 1 pound grilled pork tenderloin cubed
• 1/2 pound udon noodles, or rice noodles
• 2 cups chopped kale
• 1 red bell pepper, cut in long strips
• 1 jalapeno pepper, cut in long thin strips
• 1/4 cup fresh ginger root cut in matchstick size pieces
• 1/2 red onion, cut in half rounds, rings separated
• 1 tomato in large dice
• 1/2 cup snow peas
• 1/3 cup soy sauce
• 2 tablespoons fermented fish sauce
• 2 tablespoons rice wine vinegar
• 1/2 cup chicken stock
• 2 teaspoons hot chili sauce, sriracha recommended
• 3 tablespoons cooking oil
• 1 tablespoon corn starch
• 3 tablespoons water

In a large pot heat water with some added salt.  Cook the noodles according to the package directions.  Drain the noodles and set aside.

Heat the oil over medium high heat in a large sauté pan.  Add the vegetables, except the kale and snow peas, and cook turning every 30 seconds or so to prevent burning.  They should be crisp tender when cooked for about 3 to 4 minutes. Add the kale and snow peas and sauté until the kale becomes wilted.  You may have to add a little water or white wine to create enough steam to wilt the kale.

Add the pork and cook for about 2 minutes just to heat through.  Add the liquid ingredients, including the hot sauce, and allow to come to temperature for about one minute.  Mix the corn starch in a bowl with three tablespoons of water and whisk together.  Add to the pan and allow the sauce to thicken.  It should take about 30 seconds.  Add the noodles to the pan and toss with the other ingredients making sure all the noodles are coated with the sauce.

This makes about 4 entrée size servings.