By Chef Vaughn
(Serves 2)
- 2 Boneless Pork Chops
- 1/4 t Sesame Oil
- 1 T Olive Oil
- 1 Clove Garlic – Minced
- 1/4 White Onion- Long Slices
- 1 T Hoisin Sauce
- 1/2 Chili Paste
- 4 T Soy Sauce
- 1 1/2 Large Carrots
- 1/4 Head Medium Cabbage- Sliced into 1/2 in Wide Strips
- 1 Small Head Broccoli
- 4 oz. Stir Fry Rice Noodles
Wash all Vegetables.
Cut off the ends of the carrots and cut in half – with the flat side down, cut the carrot halves in to fourths, creating long narrow pieces – chop into 2′-3′ pieces.
Cut the core of the Cabbage out and remove any wilted leaves – slice into 1/2′ wide strips.
Cut the Florets off of the broccoli stem(s) and then cut large florets again.
Cut ¼ of white onion into long slices.
Mince 1 clove of Garlic.
Cut Pork into small bite size pieces. Over medium heat, add 1/2 T Olive Oil and 1/4 t Sesame Oil to a large frying pan or wok. Sauté minced garlic and then add cut up pork.
As the pork is cooking, add 1 T Hoisin Sauce and 2 T Soy Sauce.
Add 1/2 T Chili paste (1/4 T for less heat)
Once pork is cooked, remove from pan and place in a bowl – cover in foil to keep warm.
In a boiling pot of water, add Rice Noodles. Turn the burner off and let noodles cook in hot water for 8 minutes, stirring occasionally. When done, noodles should be firm yet soft/cooked. Drain water.
While the noodles are cooking, add 1/2 T of Olive Oil to frying pan/wok. Sauté Onions and then add the Carrots, Broccoli, and Cabbage Strips. Sauté for about 5-10 minutes or until vegetables are firm, but beginning to soften.
Combine meat and vegetables in frying pan/wok and add remaining 2T of Soy Sauce. Mix well and serve.
