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.

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