Christine's Favorite Birthday Stir Fry Pork

Growing up, I used to regularly request this meal from my mom for my birthday. It's been a long-time favorite. And later, after giving birth to Peter, my mom brought me a care package to Magee Hospital with a large tupperware of this meal to aid in my recovery. Pedro stored it in the hospital refrigerator and heated it up for me for lunch one day. I remember inhaling it. 

Stir Fry Pork

1+ pound pork tenderloin

3 to 4 (3-oz) packages Ramen noodles, oriental flavor

3 tbsp vegetable oil

Pea pods, string and blanch

2 carrots, cut into sticks

1 large sweet onion, cut into wedges

1 red/green bell pepper, cut into strips

15-oz can pineapple chunks (canned in its own juice)

1 tsp cornstarch

Cut the meat across the grain in thin, slanting slices.

Cook the noodles according to the directions.  Drain them and add the flavor packets.  Turn out onto a large rimmed platter, cover and keep warm.

Heat 2 tbsp of the oil in a large skillet/wok over medium-high heat.  Add the meat, about ¼ pound at a time.  Stir-fry until cooked thoroughly, about 5 minutes.  Remove the meat from the pan.

Heat one more tbsp oil in the wok and add the onion, pepper, and carrot sticks.  Stir-fry until the vegetables are crisp tender.

Add the pineapple with the juice, meat and all vegetables to the wok.

Stir the cornstarch into the Stir-Fry Mix and add it to the wok.  Cook, stirring, until the sauce thickens.  Serve the mixture over the hot cooked noodles.

Stir Fry Sauce Mix

2 tbsp cornstarch

½ tsp garlic powder

½ tsp ground ginger

1/8 tsp pepper

2 tbsp white vinegar

2 tbsp dry sherry (Christine – you can substitute white wine)

¼ cup soy sauce

¼ cup molasses (Christine – you can substitute dark corn syrup)

1 tsp powdered beef bouillon

1 cup water

In a container, combine all the ingredients.  Stir until the dry ingredients and mix well.  Store the sauce in a jar with a tight-fitting lid.  Refrigerate for up to four weeks.  Stir well before using.