| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood |
Asian |
Asian, Main dish, Pork, Rice, Vietnamese |
2 |
Servings |
INGREDIENTS
|
|
Sopit Merrell HKRT62B |
| 1 |
c |
Pork tenderloin, sliced thin |
| 1 |
t |
Fresh garlic, crushed/chopped |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Green onions, cut 1" pieces |
| 1 |
t |
Fish sauce, Nuac Mam |
| 1/2 |
t |
Black sweet soy sauce |
| 1/4 |
t |
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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