Testing Cookbook Recipess–Pork Stir Fry

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Pork Stir Fry

8 oz rice noodles (or cook 8 oz of rice)
About ¾ pound pork tenderloin or pork chops
3 cups stir fry vegetables (frozen is acceptable!)
2 cups chicken broth
Scallion whites (or dried onion)
1 2-inch piece ginger, minced (or dried ginger)
2 garlic cloves, minced (or dried garlic)
2 TBSP cornstarch and 1 TBSP cornstarch, separated
3 tsp vegetable oil and 1 tsp vegetable oil, separated
Salt and Pepper
Optional Garnish: lime zest, scallion greens, and lime wedges

Cook 8 oz rice noodles according to package directions.
Cut pork tenderloin or pork chops into ¼ inch thick strips. Toss strips into mixture of salt, pepper, and 2 TBSP cornstarch. Cook in 1 tsp of vegetable oil in skillet until lightly browned. Transfer to bowl.
Add 3 tsp of vegetable oil to skillet, and then cook scallion whites, ginger, and garlic cloves. Reduce heat and stir occasionally. If using dried spices, skip this step.
Cook 3 cups of stir fry vegetables.
Mix broth with 1 TBSP cornstarch. Add to pan and bring to a boil until slightly thickened.
Return pork and noodles to pan. Season with salt and pepper.
If desired, add lime zest, scallion greens, and lime wedges for garnish. Enjoy!


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