| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin; trimmed |
| 1/4 |
c |
Soy sauce |
| 3 |
|
Garlic cloves; pressed |
| 1 |
ts |
Grated fresh ginger |
| 1/4 |
ts |
Dried crushed red pepper |
| 1 |
|
Medium-size red bell pepper; cut into strips |
| 3/4 |
c |
Snow pea pods; trimmed |
| 2 |
ts |
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
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”