Ingredients
Method
- In a small bowl, make stir fry sauce by combining chicken broth, cornstarch, salt, soy sauce and sugar. Mix well and set aside.
- Heat 1 tablespoon of olive oil in a wok or deep skillet over high heat and add bite sized pork pieces. Generously season with salt and pepper.
- Cook, stirring occasionally, for about 5 minutes until pork is cooked through and lightly browned. Remove to a bowl and set aside.
- Reduce heat to medium and add remaining tablespoon of olive oil. Add grated ginger and minced garlic and cook until fragrant, about a minute.
- Add the stir fry veggies. Cook 2-3 minutes and then stir in the baby corn and water chestnuts.
- Discard the Ramen noodle flavor packets and cook the noodles according to package directions. Drain and set aside.
- Stir the stir fry sauce then pour into the skillet. Bring the mixture to a boil. Cook until sauce thickens slightly and veggies are crisp-tender, about 3 minutes.
- Stir cooked pork into the skillet and allow to warm through. Remove from heat and stir in chopped green onions and lime juice.
- Divide noodles between four dishes and top with the Ginger Pork Stir Fry mixture. Serve immediately. Enjoy!