| Vermicelli Salad with Sliced Pork
8 ounces of Vermicelli
1/2 teaspoon of Oil
4 ounces of Pork loin
2 Cloves garlic, minced
3 Carrot, julienned
4 Stalks celery, julienned
2 teaspoons of sesame oil
1/4 teaspoon of salt
2 tablespoons of rice vinegar
1 teaspoon of dry sherry
Pepper
Tabasco sauce |
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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. Serving size 4 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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