Vermicelli Salad With Sliced Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Asian | Asian, Pasta, Pork & ham, Salads | 4 | Servings |
INGREDIENTS
| 8 | oz | Vermicelli |
| 1/2 | t | Oil |
| 4 | oz | Pork loin |
| 2 | Cloves garlic, minced | |
| 3 | Carrot, julienned | |
| 4 | Stalks celery, julienned | |
| 2 | t | Sesame oil |
| 1/4 | t | Salt |
| 2 | T | Rice vinegar |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 18.7mg
Sodium: 238.7mg
Potassium: 484.3mg
Carbohydrates: 55.4g
Fiber: 2.5g
Sugar: 3.7g
Protein: 12.3g