| 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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