Yield: 4 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Ground cumin |
½ teaspoon | Salt |
½ teaspoon | Pepper |
8 ounces | Boneless pork loin, cut into 2x1/2\" strips |
1 tablespoon | Corn oil |
2 cloves | Garlic, minced |
1 cup | Chicken broth |
½ cup | Orange juice |
2 tablespoons | Cider vinegar |
½ tablespoon | Brown sugar |
2 mediums | Carrots, sliced |
2 tablespoons | Corn starach |
½ cup | Sliced green onions |
6 ounces | Wide egg noodles |
\N \N | (about 4 cups) cooked, drained |
Source: Mueller's Noodles
In small bowl combine cumin, salt and pepper. Add pork; toss to coat.
In large skillet heat corn oil over medium-high heat. Add pork and garlic; saute 2 minutes or until browned.
In small bowl blend broth, orange juice, vinegar and brown sugar.
Reserve ¼ cup broth mixture. Pour remaining broth mixture into skillet. Add carrots; bring to boil. Reduce heat to medium; cook 7-8 minutes. Blend corn starch into reserved broth mixture. Stirring constantly, pour into skillet. Add green onions. Bring to boil; boil 1 minute. Toss with egg noodles.
Makes 4 servings.
From the recipe files of suzy@...