| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Pasta, Chinese | 4 | Servings |
INGREDIENTS
| 8 | oz | Vermicelli; uncooked |
| 3 1/2 | tb | Soy sauce |
| 1 1/2 | ts | Fresh ginger; minced |
| 1 1/4 | ts | Curry powder |
| 8 | oz | Pork loin; trimmed, cut into thin 2" strips |
| 1 | ts | Canola oil |
| 1 | sm | Onion; coarsely chopped |
| 2 | lg | Celery stalk; thinly sliced |
| 1/2 | md | Red or green pepper; cut in 1 1/4" strips |
| 1/2 | c | Chicken broth |
| 1 1/2 | ts | Sesame oil |
INSTRUCTIONS
Cook vermicelli in a large pot of boiling water until just tender. Drain, rinse with cold water and set aside. Meanwhile, in a medium bowl, stir together soy sauce, ginger, curry powder and pork. Set aside to marinate for 10 minutes. In a large no-stick frying pan, warm canola oil over medium-high heat until hot but not smoking. Add onions, celery and peppers and cook, stirring, for about 4 minutes, or until onions soften slightly. Stir in the pork and marinade. Cook, stirring, for about 3 minutes, or until pork strips are almost cooked through. Stir in broth, sesame oil and vermicelli. Bring to a boil. Cook, stirring, for 1 to 2 minutes, or until most of the liquid is absorbed. Recipe by: 75 Posted to recipelu-digest Volume 01 Number 473 by James and Susan Kirkland <kirkland@gj.net> on Jan 07, 1998
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