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Thai Pork with Cellophane Noodles |
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Thai Pork with Cellophane Noodles3/4 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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