8 oz Vermicelli, uncooked
3 1/2 tbsp Soy sauce
1 1/2 tsp Fresh ginger, minced
1 1/4 tsp Curry powder
8 oz Pork loin, trimmed, cut into thin 2" strips
1 tsp Canola oil
1 small Onion, coarsely chopped
2 large Celery stalk, thinly sliced
1/2 medium Red or green pepper, cut in 1 1/4" strips
1/2 cup Chicken broth
1 1/2 tsp Sesame oil
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Cook vermicelli in a large pot of boiling water until just tender. Drain, rinse with cold water and set aside.
Meanwhile, in a medium bowl, stir together soy sauce, ginger, curry powder and pork. Set aside to marinate for 10 minutes.
In a large no-stick frying pan, warm canola oil over medium-high heat until hot but not smoking. Add onions, celery and peppers and cook, stirring, for about 4 minutes, or until onions soften slightly. Stir in the pork and marinade. Cook, stirring, for about 3 minutes, or until pork strips are almost cooked through.
Stir in broth, sesame oil and vermicelli. Bring to a boil. Cook, stirring, for 1 to 2 minutes, or until most of the liquid is absorbed.
Recipe by: 75
Posted to recipelu-digest Volume 01 Number 473 by James and Susan Kirkland <kirkland@gj.net> on Jan 07, 1998
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