| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
Asian, Pasta, Pork & ham, Salads |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Vermicelli |
| 1/2 |
ts |
Oil |
| 4 |
oz |
Pork loin |
| 2 |
|
Cloves garlic; minced |
| 3 |
|
Carrot; julienned |
| 4 |
|
Stalks celery; julienned |
| 2 |
ts |
Sesame oil |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Rice vinegar |
| 1 |
ts |
Dry sherry |
|
|
Pepper |
|
|
Tabasco sauce |
INSTRUCTIONS
Trim pork loin of fat, pound flat and slice into thin strips.
Break the vermicelli into threads and drop into 3 quarts boiling water with
1-1/2 teaspoons salt. Cook until al dente.
While the pasta cooks, heat the oil in a wok or large skillet over medium
high heat. Stir fry the pork strips in the oil for 2 minutes. Add the
garlic and cook for 30 seconds, stirring constantly to keep it from
burning. Add the carrots and the celery and stir fry for 2 minutes more.
Drain the pasta and toss it in a large bowl with the pork mixture. Drizzle
the sesame oil over the pasta , then sprinkle with the 1/4 teaspoon salt,
pepper and Tabasco and toss thoroughly. Pour the vinegar and sherry over
the salad and toss again.
Serve the salad at room temperature or chilled.
Recipe by: Healthy Ways with Pasta
Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 30, 1999, converted by
MM_Buster v2.0l.
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