| Sauce | |
| 1½ tbl | sugar |
| 3 tbl | low sodium soy sauce |
| 1½ tbl | oyster sauce |
| 3 cups | Chicken stock |
| ¾ tsp | salt |
| ¾ tsp | freshly
ground black pepper |
| Stir Fry | |
| 1 lb | pork or chicken, cubed or ground |
| 1 small | onion, cut into half rounds |
| 2 cloves | garlic, minced |
| 2 small | carrots, peel the carrots with a vegetable peeler, then use tke peeler to slice the carrots into thin strips |
| 8 oz | frozen French style green beans, thawed |
| 1 small | napa cabbage, shreaded |
| ¼ cup | thinly sliced green onions, just the green parts |
| 8 oz | rice vermicelli noodles |
| 1 | lime, sliced into quarters |
| canola oil for frying | |
Chop 1 lb of your favorite protein into bite sized cubes or use ground meat. We use ground pork or chicken but you can use shrimp, or any leftover protein in small pieces. If you are using pork, it probably has enough fat, but if your protein has little or no fat, add a bit of canola oil to the pan. Put a deep non-stick pan on medium heat and add your protein. Once your protein is cooked through, transfer it to a plate and set it aside.
Put the pan back on medium heat and add a tablespoon or so of canola oil and the onions. Stir them as they cook. Once your onions begin to soften, add the garlic and 30 seconds later, add in your protein back to the pan.
Now add the bowl of carrots, green beans, and napa cabbage.
Once the vegetables are cooked add the sauce you made earlier.
Add the rice vermicelli noodles to the pan. Push them into the sauce so that they will cook and absorb it. The noodles cook quickly. Keep the heat on until the majority of the liquid has been absorbed.
When nearly all of the sauce has been absorbed, add the green onions and stir well.
Serve with quarter lime in each dish, to squeeze over everything.