Kung Pao Pork

• Marinade:
• 1 (3/4-pound) pork tenderloin
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon bottled minced garlic
• 1 teaspoon cornstarch
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon water
• 1 teaspoon sake (rice wine)
• Remaining ingredients:
• 1 (8-ounce) package Chinese-style plain noodles
• 1 tablespoon vegetable oil
• 2 cups (1/4-inch) sliced green bell pepper
• 1 (8-ounce) package shredded carrot
• 1/4 cup water
• 1 1/2 tablespoons thinly sliced green onions
• 2 tablespoons chili garlic sauce
• 1 tablespoon lemon juice
• 1/4 cup chopped dry-roasted peanuts

1. To prepare marinade, trim fat from the pork, and cut into 1/2-inch wide strips. Combine pork and the next 6 ingredients (pork through sake), and let mixture stand 5 minutes.
2. Prepare noodles according to package directions, omitting salt; keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add the pork mixture, and stir-fry for 3 minutes or until pork loses its pink color. Add the sliced bell pepper and shredded carrot, and stir-fry 1 minute. Stir in 1/4 cup water, onions, chili garlic sauce, and juice, and cook 2 minutes. Serve over noodles, and sprinkle with peanuts.

marinade, pork tenderloin, fresh ginger, garlic, cornstarch, soy sauce, water, sake, remaining ingredients, noodles, vegetable oil, green bell pepper, carrot, water, green onions, garlic sauce, lemon juice, peanuts

Taken from www.myrecipes.com/recipe/kung-pao-pork (may not work)