Singapore Noodles with Pork and Vegetables

Singapore Noodles with Pork and Vegetables

8 oz. medium-wide egg noodles
1 tsp Oriental sesame oil (optional)
3 tsp vegetable oil
8 oz. trimmed lean boneless pork loin, sliced thin and cut into ¼ inch strips
1 large onion, halved and cut into ¼ inch wedges
1 medium-sized sweet red pepper, halved, cored, seeded and cut into ¼ inch-wide strips
1 tbsp finely chopped or grated pared fresh ginger
1 clove garlic, finely chopped
1 tsp. curry powder
3 small zucchini (about 5 ounces each), sliced ¼ inch thick
1-1/2 cups chicken broth
1 tbsp cornstarch
1 tbsp reduced-sodium soy sauce
4 large green onions, sliced (1/2 cup)

1. Bring large pot of water to boiling. (Prepare other ingredients while waiting). Add noodles to boiling water; cook following package directions. Drain. Return to pot; stir in Oriental sesame oil, if using. Cover pot.

2. Heat 2 tsp. vegetable oil in large, heavy skillet or wok over moderately high heat. Add pork; stir-fry just until cooked through, about 2 minutes. Remove pork with slotted spoon to bowl. Add remaining tsp. oil to skillet. Add onion and red pepper; stir-fry 2 minutes. Add ginger, garlic and curry; stir-fry 1 minute. Add zucchini; stir-fry 1 minute. Remove from heat.

3. Stir together a little chicken broth, cornstarch and soy sauce in small bowl until smooth. Stir in remaining broth. Add to vegetables. Cook over medium heat, stirring constantly, until sauce thickens and boils 1 minute. Add noodles, green onion and pork. Heat to serving temperature. Serve immediately.

Makes 4 servings. Recipe can be halved or doubled.
Nutrient Value Per Serving: 397 calories, 24 g protein, 11 g fat, 51 g carbohydrate, 575 mg sodium, 90 mg cholesterol. If you’re doing Weight Watchers, it’s 9 points per serving.

Source: The Family Circle Cookbook New Tastes for New Times

Emeril's Stuffed Peppers

Randazzo's has red and yellow peppers on their day old shelf 5/99¢. Here is a great recipe to use them in.

Sausage Stuffed Bell Peppers

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

4 servings

Ingredients

• 4 medium green bell peppers
• 8 ounces ground pork sausage
• 1 1/2 cups chopped onions
• 1/2 cup chopped celery
• 2 teaspoons minced garlic
• 1 1/2 cups cooked long-grain rice
• 1/2 teaspoon salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 teaspoon Essence, plus more for seasoning, recipe follows
• 1/4 cup chopped green onions, green part only
• 1 tablespoon chopped parsley leaves
• 2 tablespoons fine dry bread crumbs
• 2 tablespoons grated Parmesan
• 4 teaspoons unsalted butter

Directions

Preheat the oven to 400 degrees F.

Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.