| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Seafood | Vietnamese | Main dish, Rice, Vietnamese, Asian, Pork | 2 | Servings |
INGREDIENTS
| -Sopit Merrell HKRT62B | ||
| 1 | c | Pork tenderloin; sliced thin |
| 1 | ts | Fresh garlic;crushed/chopped |
| 1/4 | c | Vegetable oil |
| 2 | Green onions; cut 1" pieces | |
| 1 | ts | Fish sauce (Nuac Mam) |
| 1/2 | ts | Black sweet soy sauce |
| 1/4 | ts | MSG (opt) |
| 3 | Cilantro leaves; cut up | |
| 1 | ds | Black pepper |
| Hot cooked rice |
INSTRUCTIONS
Mix pork with sauces, MSG, and black pepper until pork is coated well with all ingredients. In a wok, heat oil until hot over medium heat. Cook garlic for a few second. Add pork mixture. Stirring constantly, cook for 5-6 minutes. Add green onion and cook 1-2 minutes longer. Remove from heat. Sprinkle with coriander. Serve over hot cooked rice along with a bowl of clear soup. "Clear Soup": In a large sauce pan, boil 7 C. water with 1 chicken breast for 15 mins. Simmer over low heat for 1 hour. Remove chicken from bone and place back into broth. Add 1/2 C. sliced bamboo shoots, 1 tsp. fish sauce, 1/2 tsp. soy sauce, 1 tbsp. chopped green onion, dash of MSG-OPTIONAL, dash of black pepper and 1 endive leaf-cut up. Cook 5 mins longer. Serve hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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