Weekday Stir Fry

Copyright 2011 LtDan'sKitchen blogs

It is one of those nights when you have no leftover food in the fridge and you come home from work hungry and you have no time to prepare an elaborate meal and yet, one has to eat. So what do you do? If you are like me and you keep random ingredients in the cupboard and the pantry, you make a stir fry dish and this is what I came up with. I had a packet of chow-mien noodles but it was not enough to make a noodle dish so I made it as one of the ingredients. You can definitely use more noodles than was used in the recipe but remember to adjust the liquid component as well as the flavorings depending on how much noodles you used. 

Weekday Stir Fry

1 lb ground pork
6 oz dried Chow-mien noodles
2 cups shredded cabbage
2 cups bean sprouts
3 small carrot, peeled and sliced thinly
1 small onion, sliced thinly
3 cloves garlic, minced
2 cups water
2-3 tbsp oyster sauce
1/2 tsp sesame oil
1 tsp soy sauce
chopped green onions for garnish
salt and pepper
2 tbsp canola oil

1.  Heat oil over medium heat in a large saute pan. Saute the garlic and  
     onion until softened. 

2. Add the pork and season with salt and pepper. Cook until it loses its pink 
    color. Add the soy sauce and mix. 

3. Add the water and cover to boil. Once boiling, add the cabbage and the 
    carrots and cook for 2 minutes or until the vegetables are half cooked. 

4. Add the noodles and mix well to moisten them. Cover the pan and simmer 
    until the noodles are cooked. This might take another ten minutes. Check 
    regularly and move things around to prevent the noodles from sticking at  
    the bottom. 

5. Add the bean sprouts and the oyster sauce. Mix well. Off the heat, drizzle 
    with the sesame oil and garnish with the green onions.