Recipe - Vermicelli Salad With Sliced Pork

8 ounce Vermicelli
One half teaspoon Oil
4 ounce Pork loin
2 Cloves garlic; minced
3 Carrot; julienned
4 Stalks celery; julienned
2 teaspoon Sesame oil
One fourth teaspoon Salt
2 tablespoon Rice vinegar
1 teaspoon 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
1One half 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 One fourth 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 EATLF Digest by KSBAUM@aol.com on Jun 30, 1999, converted by
MM_Buster v2.0l.