Thai Pork And Vegetable Broth

• 1 tablespoon chili oil
• 1 garlic clove, chopped
• 3 scallions, sliced
• 1 red bell pepper, seeded and finely sliced
• 2 tablespoons cornstarch
• 4 cups vegetable stock
• 1 tablespoon soy sauce
• 2 tablespoons rice wine (or dry sherry)
• 5 1/2 ounces pork tenderloin, sliced
• 1 tablespoon lemongrass, finely chopped
• 1 small red chili pepper, seeded and finely chopped
• 1 tablespoon fresh ginger, grated
• 4 ounces fine egg noodles
• 7 ounces canned water chestnuts, drained and sliced
• salt and pepper

1. Heat a large pan, then add the oil. Add the garlic and scallions and cook over medium heat, stirring for 3 minutes, until slightly softened. Add the bell pepper and cook for an additional 5 minutes, stirring.
2. In a bowl, mix the cornstarch with enough of the stock to make a smooth paste and stir it into the pan. Cook, stirring, for 2 minutes. Stir in the remaining stock, the soy sauce, and rice wine, then add the pork, lemongrass, chile and ginger. Season to taste with salt and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes.
3. Cook the noodles according to the package directions. Remove from the heat, drain, then add to the soup along with the water chestnuts. Cook the soup for an additional 2 minutes, then remove from the heat. Ladle into warmed bowls, and serve immediately.

chili oil, garlic, scallions, red bell pepper, cornstarch, vegetable stock, soy sauce, rice wine, pork tenderloin, red chili pepper, fresh ginger, egg noodles, water chestnuts, salt

Taken from www.food.com/recipe/thai-pork-and-vegetable-broth-488798 (may not work)