THAI PORK WITH CELLOPHANE NOODLES
Ingredients:
3/4 C. cellophane noodles
5 T. stock
2 T. fermented black beans, rinsed and chopped
1 T. mirin (sweet rice vinegar)
2 tsp. cornstarch
1 clove garlic
1 thin slice ginger root
3/4 lb. lean pork, sliced paper thin
1 C. shredded spinach
1/4 C. chopped water chestnuts
1/4 C. slivered sweet red pepper
In a medium mixing bowl, cover the noodles with hot water and let
them soak for 20 minutes. Drain. Cut into 1-inch pieces with
scissors.
Combine 2 tablespoons of the stock with the beans, mirin and
cornstarch.
In a wok or large nonstick frying pan, cook the garlic and ginger
in the remaining stock for 1 minute over medium-high heat. Discard
the garlic and ginger. Stir-fry the pork and noodles for 3 minutes or
until pork is cooked through. Add the spinach, water chestnuts,
peppers and bean mixture. Toss to heat through. Serve
immediately.
Serves 4.
B-man
