Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Vermicelli; uncooked |
3½ tablespoon | Soy sauce |
1½ teaspoon | Fresh ginger; minced |
1¼ teaspoon | Curry powder |
8 ounces | Pork loin; trimmed, cut into thin 2\" strips |
1 teaspoon | Canola oil |
1 small | Onion; coarsely chopped |
2 larges | Celery stalk; thinly sliced |
½ medium | Red or green pepper; cut in 1 1/4\" strips |
½ cup | Chicken broth |
1½ teaspoon | Sesame oil |
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@...> on Jan 07, 1998