Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Pork tenderloin; trimmed |
¼ cup | Soy sauce |
3 \N | Garlic cloves; pressed |
1 teaspoon | Grated fresh ginger |
¼ teaspoon | Dried crushed red pepper |
1 \N | Medium-size red bell pepper; cut into strips |
¾ cup | Snow pea pods; trimmed |
2 teaspoons | Dark sesame oil |
3 cups | Cooked vermicelli |
⅓ cup | Chicken broth |
Cut pork in half lengthwise; cut each half crosswise into ½-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 1½ 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@...> on Jan 23, 1998