MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Pork Bake
Categories: Pork, Nuts, Vegetables, Pasta, Mushrooms
Yield: 5 servings

1 lb Boneless pork loin
1/4 c All-purpose flour
1/4 ts Ground black pepper
2 tb Vegetable oil
16 oz Pkg pepper & onion stir-fry
- vegetables; thawed
10 3/4 oz Can cream of mushroom soup
4 oz Can sliced mushrooms;
- drained
2 tb Soy sauce
1/4 ts Ground ginger
3 oz Package Oriental-flavor
- ramen noodles
1/4 c Slivered almonds

Preheat oven to 350+.F/175+.C.

Grease a 2 quart casserole; set aside. Trim fat from meat.
Thinly slice meat across the grain into bite-size strips.
In a medium bowl, combine flour and pepper. Add meat, half
at a time, tossing gently to coat.

In a large skillet, heat oil over medium-high heat. Cook
meat, half at a time, in hot oil until brown (add
additional oil, if necessary). Return all of the meat to
skillet. Stir in stir-fry vegetables, soup, mushrooms, soy
sauce, and ginger.

Meanwhile, cook noodles in boiling water about 3 minutes
or just until tender; drain. Stir cooked noodles into meat
mixture; stir in the seasoning packet from noodles.
Transfer mixture to the prepared casserole. Sprinkle with
almonds.

Bake, uncovered, about 35 minutes or until heated through.

Makes 4 to 6 servings.

Better Homes & Gardens | April 2015

MM Format by Dave Drum - 15 April 2015

Uncle Dirty Dave's Archives

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... "Hearts can't be broken because they're made of marzipan." Kerstin Gier

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