Pork and Ramen Stir-Fry

By ccavaletti

Ingredients

• 2 Tbsp vegetable oil
• 1-1/2 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1 tsp salt
• 1 tsp ground black pepper
• 1 head bok choy, chopped
• 1 (8 oz) pkg thin green beans, cut into 1-inch pieces
• 1 (8 oz) pkg fresh mushrooms
• 1 onion, chopped
• 2 c matchstick carrots
• 2 Tbsp minced garlic
• 1/2 c beef broth
• 3 Tbsp orange marmalade
• 2 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 2 Tbsp garlic-chile sauce
• 1 tsp sesame oil
• 1 tsp honey
• 1 Tbsp cornstarch
• 2 (3.1-oz) packages chicken-flavored ramen, seasoning packages discarded and ramen cooked according to package directions

Preparation

Step 1

In a large skillet, heat oil over medium-high heat.

Sprinkle pork with salt and pepper, and cook, stirring occasionally, for 5 minutes or until browned. Using a slotted spoon, remove pork from skillet.

To skillet, add bok choy and next 5 ingredients; cook, stirring occasionally, for 8 minutes or until vegetables are just tender.

In a small bowl, whisk together broth and next 6 ingredients; whisk in cornstarch until dissolved. Add broth mixture and pork to skillet, and cook, stirring occasionally, for 3 minutes or until sauce is thickened. Stir in cooked ramen, and cook just until heated through. Serve immediately.

From Cooking with Paula Deen, September/October 2015