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Vermicelli Salad with Sliced PorkCategories: Asian, Pasta, Pork & ham, Salads Yield: 4 servings 8 oz Vermicelli 1/2 ts Oil 4 oz Pork loin 2 Cloves garlic; minced 3 Carrot; julienned 4 Stalks celery; julienned 2 ts Sesame oil 1/4 ts Salt 2 tb Rice vinegar 1 ts Dry sherry Pepper Tabasco sauce 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. 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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