| 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.
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