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thai Pork With Cellophane Noodles 3/4 Cup Cellophane Noodles
5 Tablespoons Stock
2 Tablespoons Fermented Black Beans, Rinsed And Chopped
1 Tablespoon Mirin (sweet Rice Vinegar)
2 Teaspoons Cornstarch
1 Clove Garlic
1 Thin Slice Ginger Root
3/4 Pound Lean Pork, Sliced Paper Thin
1 Cup Shredded Spinach
1/4 Cup Chopped Water Chestnuts
1/4 Cup 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. |
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