| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pasta | 6 | Servings | |
INGREDIENTS
| 1 | lb | Pork tenderloin, trimmed |
| 1/4 | c | Soy sauce |
| 3 | Garlic cloves, pressed | |
| 1 | t | Grated fresh ginger |
| 1/4 | t | Dried crushed red pepper |
| 1 | Medium-size red bell pepper | |
| cut into strips | ||
| 3/4 | c | Snow pea pods, trimmed |
| 2 | t | Dark sesame oil |
| 3 | c | Cooked vermicelli |
| 1/3 | c | Chicken broth |
INSTRUCTIONS
Cut pork in half lengthwise; cut each half crosswise into 1/2-inch-thick slices. Combine pork and next 4 ingredients in a large heavy-duty zip-top plastic bag; seal. Chill 20 minutes. Stir-fry pork mixture in a large, lightly greased nonstick skillet over medium heat 1 1/2 minutes or until browned. Add bell pepper, snow peas, and oil; stir-fry 1 minute. Stir in vermicelli and broth; cook 1 minute. Yield: 6 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 362
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 71.1mg
Sodium: 443.6mg
Potassium: 373.9mg
Carbohydrates: 42.6g
Fiber: <1g
Sugar: <1g
Protein: 28.1g