- 1 (8 ounce) package of whole wheat angel hair pasta
- 4teaspoon cornstarch or arrow root
- 1/2cup water
- 1tablespoon rice wine or dry sherry*
- 1tablespoon tamari or soy sauce
- 1teaspoon sesame oil
- 1tablespoon oyster sauce
- 1teaspoon sugar or honey
- 1/2teaspoon red pepper flakes
- 2teaspoon peanut oil or canola oil, divided
- 1pound pork tenderloin, thinly sliced
- 2 garlic cloves, chopped
- 1 onion, halved and thinly sliced
- 2cup shredded cabbage
- 1cup celery, chopped
- 3 green onions, sliced
- 2 cucumbers, peeled and sliced
- 1tablespoon rice wine vinegar
- 1/4teaspoon sea salt
- pinch of sugar
Chinese stir-fries are so versatile; you may add whatever meat and veggies you have on hand. What stays pretty constant is the addition of a cornstarch-base sauced, which thickens the sauce and helps to coat the vegetables and meat. Most include Chinese wine or dry sherry, soy sauce, and a liquid such as water or meat broths.
It is very important to have all your ingredients ready to go before you heat the wok or skillet. A stir-fry comes together fast due to the high heat and quick flash cooking in a large surfaced pan.
Try tofu for a vegetarian version, shrimp or scallops for a seafood version or chicken or beef for a substitute to pork.
I like to serve garlic-chili sauce on the side for those that want extra heat.