Vermicelli salad with sliced pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Vermicelli |
| ½ | teaspoon | Oil |
| 4 | ounces | Pork loin |
| 2 | Cloves garlic; minced | |
| 3 | Carrot; julienned | |
| 4 | Stalks celery; julienned | |
| 2 | teaspoons | Sesame oil |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Rice vinegar |
| 1 | teaspoon | Dry sherry |
| Pepper | ||
| Tabasco sauce | ||
Directions
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 1-½ 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 ¼ 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@... on Jun 30, 1999, converted by MM_Buster v2.0l.