| 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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