@Dalis 4 ounces uncooked thick rice noodles 1/2 pound pork tenderloin, cut into thin strips 2 teaspoons canola oil 2 shallots, thinly sliced 2 garlic cloves, minced 1 large egg, lightly beaten 3 cups coleslaw mix 4 green onions, thinly sliced 1/3 cup rice vinegar 1/4 cup sugar 3 tablespoons reduced-sodium soy sauce 2 tablespoons fish sauce or additional reduced-sodium soy sauce 1 tablespoon chili garlic sauce 1 tablespoon lime juice 2 tablespoons chopped salted peanuts Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts Cook noodles according to package directions. In a skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.
@bestcee Finally found my recipe! Pork Fried Rice: (Great for using leftover pork roast) Read through the recipe and do all your slicing & chopping ahead of time. That way once you start to cook, you move seamlessly from step to step. *Cook enough rice to yield 3 cups cooked. Do this several hours before planning to serve the meal so that the cooked rice is cold when you start to prepare the meal. *In a small bowl, beat 2 eggs with 1/4 tsp. salt. *In a wok or large frying pan, heat 1 tbsp. oil (vegetable or extra light olive oil) over medium heat. *Add 4 thinly sliced green onions to the pan & stir fry for about 30 seconds. Add eggs & cook until softly set & still a little wet. Remove from the pan and set aside. *Heat another tbsp. oil in pan, then add 1 and 1/2 cups diced cooked pork, 1 cup frozen peas, and 1/2 cup cashews. Stir-fry for 2 minutes to heat through; remove from pan & set aside. *Heat 2 tbsp. oil in pan. Add cold rice & stir-fry for 2 minutes to heat through. *Stir in 2 tbsp. soy sauce and the eggs/green onions. Stir-fry, chopping the eggs into small bits. *Stir back in the pork mixture for about another 30-60 seconds so that it's heated all the way through & well mixed in. *Serves 4.
that drives me nuts. we have the same issue with most of ours. there is one that is pretty reliable though. my son was the one who really loved Chinese take out (sorry will not do buffets -ever!) so we really only get it about 1x a year when he is home. i love sesame chicken, kung pao chicken, garlic chicken, lo mein, spring or egg rolls, fried rice, i could go on ... i'll try just about anything!
Yes, it is frustrating. Just when we thought we'd found a great place with consistently fresh food, both went wonky. The last order was quite expensive and 80% went in the garbage. Since living in 3rd world nations, I don't take well to throwing away food. Podunkville, PLEASE step up - just because its a small town doesn't mean there can't be quality.- right?!
Not a fan of most restaurant Chinese food, although I love good Szechuan food when I can find it. We tend to eat a lot more Vietnamese and Thai food. I have issues with MSG so have to be pretty careful.
We enjoyed a set menu on Friday. Corn soup, egg foo young, black pepper beef, Sweet and sour pork, Chicken chow mein. Love it all.
Mmm, I want some Chinese now! I love Crab Ragoons, steamed or fried dumplings and black pepper chicken and peanut butter chicken!!! YUMMM!
I'm sad our favorite chinese place closed a few years ago and we haven't found one that's as good. The new ones are okay but not the same.
