Recipe for Chinese Pork with Noodles 
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Yield:
2
Ingredients:
Amount Ingredient
Precook the following: ----------------
4 oz green beans trimmed
4 oz lowfat chow mein noodles (egg free) see variations
----------------- For the Black-Bean Sauce: ----------------
2 tbl black bean garlic sauce
such as Lee Kum Kee
1 tbl mirin
2 tsp cornstarch
2 tbl defatted chicken broth
----------------- For the Stir-fry: ----------------
cooking spray
3 tbl defatted chicken broth
2 tsp minced fresh ginger
10 oz lean pork tenderloin 1-in long thin
strips
2 x scallions with greens 1-in long thin
strips
1/2 sm red bell pepper 1-in long thin
Instructions:
Instructions: BEANS and PASTA: Bring a pot of water to the boil. Add the green beans and boil for 3 to 4 minutes or until beans are tender but firm. Remove from the pan and plunge beans into bowl of ice water for 30 second to stop the cooking process. Drain and pat dry. Cut into 1-inch pieces. Set aside.

Return the water in the pot to a boil and cook chow mein noodles for 3 to 4 minutes or until cooked but firm. Drain. Rinse in cold water to stop the cooking. Drain well. Cut pasta into 1-inch lengths.

SAUCE: Meanwhile, combine the ingredients for the sauce in a small bowl or measuring cup. Set aside.

STIR FRY: Coat a wok or large no-stick skillet with cooking spray. Add chicken broth and warm over medium heat. Add the garlic and ginger and cook over medium-high heat for 1 minute. Add the pork and stir fry for 2 to 3 minutes, or until the pork is no longer pink. Add the scallions, pepper, and green beans: Stir-fry for 30 second or until the vegetables are heated. Add the noodles and stir to combine. Make a well in the center of the pan (or tilt pan). Stir the sauce until the cornstarch is dissolved. Add to the pan and cook for 1 minute, or until the sauce thickens. Use water to thin the sauce, if necessary. Stir to distribute the sauce. Serve at once.

VARIATION: Substitute cellophane noodles for the chow mein. Reconstitute in hot water for 20 minutes; drain, and cut. OR omit the noodle. Serve this dish with rice. Substitute chicken for the pork.

Description: "Cut everything to the same length."

NOTES : Black bean sauce is one of our favorites. Its good with pork, chicken and vegetable stir-fry. Tip: Get everything ready to go and the table set. Stir fry is fast. Tip: To make the pork easier to thinly slice, chill the pork in the freezer for about 20 minutes. CAUTION: high sodium. EACH 438 cals, 14% cff, 7g fat, 6g

Very good taste. 2 level tablespoons of the black bean sauce were about right didnt overpower everything.

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