Wednesday- Szechuan Fever Stir-Fry

Chef's Notes: Have you ever just needed a night off? Today SmithCale and I needed a night off, but not from cooking of course. Have you ever seen that Joe's Crab Shack commercial where he asks his co-workers, "You want to take the family out for some sad, greasy food?", that's kind of how SmithCale and I feel about eating out now. I've ruined us. You can't find this kind of awesomeness just anywhere! SmithCale asked for a Szechuan-flavored dish last week, so I made one up! It was delicious and beautiful! Now on to more relaxation, because tomorrow involves more work and running.

Plan of Attack:

1. Cook all in one Wok

Ingredients for 2:

1 Tbsp wok oil

4 oz thai rice noodles, soften to package directions

1 garlic clove, minced

1 red bell pepper, julienned

8 oz pork loin, thinly sliced

1 package Trumpet Mushroom, thinly sliced length-wise

Handful red onion slices

¼ C Szechuan Sauce

2 green onions, thinly sliced

Instructions:

1. Heat wok oil in a large wok over high heat
2. Add garlic and cook for 15 seconds
3. Add pork loin and red bell pepper; sauté 2 minutes
4. Add trumpet mushrooms and red onion; sauté another 2 minutes
5. Cover with a lid and steam for 3 ½ minutes
6. Add Szechuan sauce and noodles, cook a final 2 minutes
7. Top with green onions
8. Enjoy!

Make way for the King of the Trumpet Mushrooms!