| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Pork & ham | 6 | servings |
INGREDIENTS
| 1 | lb | Pork Tenderloin |
| 1/4 | c | Low-Sodium Soy Sauce |
| 1 | ts | Fresh Ginger; Grated And Peeled |
| 1/4 | ts | Crushed Red Pepper |
| 3 | Garlic Cloves; Crushed | |
| Vegetable Cooking Spray | ||
| 2 | c | Snow Peas; Trimmed |
| 1 | c | Red Bell Pepper; Cut In Strips |
| 3 | c | Vermicelli; Cooked |
| 1/3 | c | Low-Salt Chicken Broth |
| 2 | ts | Dark Sesame Oil |
INSTRUCTIONS
Trim fat from pork and cut portk in half legnthwise. Cut each half crosswise into 1/2 inch-thick slices; set aside. Combine pork and next 4 ingredients (pork through garlic) in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 20 minutes. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork mixture; stir-fry 1 1/2 minutes or until browned. Add snow peas and bell pepper; stir-fry 1 minues. Stir in vermicelli and broth; cook 1 minute Remove from heat; stir in sesame oil. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Jan 23, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”