I based this stir fry on Rachael Ray's Asian-Style Pork and Vegetable Noodles, but made a few substitutions. I'm not a big fan of bell peppers, so I threw in some chinese peapods instead of the red pepper strips. I used some rice noodles, because I had them on hand. I put a little honey in the dressing to cut the heat and the super-salty elements. And I left the green onions out until the very end, because I wanted them to keep their fresh, green color and flavor.
Overall, it was fairly tasty, although I think it needed more heat (maybe a little chili oil in the dressing?) and I way overcooked the pork. Lesson learned - have all your elements in place, and no matter how long she cooks the meat on her show, do NOT stir fry meat for more than a minute or two before you throw in the rest of the ingredients.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment