🫙 From the Spice Rack
Egg Noodles with Pork, Eggplant and Oyster Sauce
***P O R K*** 5 ounces boneless pork top loin -- thinly sliced 1 tablespoon low sodium soy sauce 1 tablespoon dry vermouth ***Vegetables*** 3 ounces Italian Eggplant -- or Japanese...
italianmaineasy
Ingredients8 items
Ingredients
- 1tablespoonlow sodium soy sauce
- 1tablespoondry vermouth
- 2/3cupnew potatoes -- (about 2)
- 2carrots
- 1green onion
- 1large garlic clove
- 1tablespoonoyster sauce
- 1/2teaspoonhoney
Directions
- 1
P O R K*** 5 ounces boneless pork top loin -- thinly sliced 1 tablespoon low sodium soy sauce 1 tablespoon dry vermouth ***Vegetables*** 3 o
- 2
Then diagonally slice (1/4" thick: cross grain to tenderize.) Marinate pork 30 mins
- 3
in mixture of 1 tablespoon each of soy sauce and wine (Chinese rice wine, or dry sherry, or dry vermouth.) Trim ends off eggplant
- 4
Cut once lengthwise, then cut into 1/4" half-moon slices
- 5
Soak in ice water salted with 1 teaspoon of soy sauce
- 6
Peel the two small potatoes and cut into 1/2" dice
- 7
Place in a bowl
- 8
submerged in the salty ice water