16 Chinese Pork With Mixed Vegetables Recipe Experience Flavor Like Never Before!

Ingredients

• 2 pounds boneless skinless chicken thinly sliced
• 1/4 cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon peanut oil or canola if you are allergic
• 2 cloves garlic smashed
• 2 slices fresh ginger smashed
• 1 handful cilantro leaves fresh
• freshly ground black pepper
• kosher salt
• vegetable oil or Peanut oil, for frying
• 2 cups buttermilk
• 4 cups flour
• 2 tablespoons cornstarch for slurry
• 1/2 cup water
• 1 teaspoon toasted sesame oil
• 4 Thai chilies dried red
• 4 scallions thinly sliced, plus more for garnish
• 2 cloves garlic finely chopped
• 1 piece fresh ginger 1-inch, peeled and finely chopped
• 3 strips orange zest thick
• 1/2 cup low sodium soy sauce
• 1 1/2 cups chicken stock
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• cilantro leaves for garnish, optional
• 3 ounces Chinese egg noodles dried
• 2 tablespoons canola oil
• kosher salt
• 1/2 cup vegetable broth low-sodium canned
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce plus more for the table
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon sesame oil dark Asian
• 1 tablespoon peeled fresh ginger heaping, minced
• 3 cloves garlic minced
• 1 scallion white and green minced
• ground black pepper Freshly
• 1/2 yellow onion medium, thinly sliced
• 1 stalk celery thinly sliced on the diagonal
• 10 shiitake mushrooms dried, rehydrated, drained, and thinly sliced
• 1/3 cup water chestnuts thinly sliced, canned
• 6 ounces mung bean sprouts fresh
• mixed vegetables we used snow peas zucchini, broccoli, and yellow squash

Nutrition

• Calories : 1250 calories
• Carbohydrate : 159 grams
• Cholesterol : 160 milligrams
• Fat : 33 grams
• Fiber : 9 grams
• Protein : 77 grams
• SaturatedFat : 7 grams
• Sodium : 3670 milligrams
• Sugar : 18 grams