Thai Pork With Cellophane Noodles Recipe
Thai Pork With Cellophane Noodles is an interesting recipe. This Thai Pork With Cellophane Noodles is wonderful just like it is. Typically Thai!
Ingredients
3/4 cup cellophane noodles
2 tablespoons fermented black beans, rinsed and chopped
1 tablespoon mirin (sweet rice vinegar)
5 tablespoons Basic Brown Stock
2 teaspoons cornstarch
1 clove garlic
1 1/4-inch slice ginger
3/4 pound lean pork, sliced paper thin
1 cup shredded spinach
1/4 cup chopped water chestnuts
1/4 cup slivered red sweet peppers
Directions
In a medium-size mixing bowl, cover the noodles with hot water and let them soak for 20 minutes, then drain.
Cut into 1-inch pieces with scissors.
Combine the beans, mirin, 2 tablespoons of the stock, and cornstarch and set aside.
In a wok or large skillet, cook the garlic and ginger in the remaining stock over medium-high heat for 1 minute.
Discard the garlic and ginger and stir-fry the pork and noodles for 3 minutes or until cooked through.
Add the spinach, water chestnuts, peppers, and sauce.
Cut into 1-inch pieces with scissors.
Combine the beans, mirin, 2 tablespoons of the stock, and cornstarch and set aside.
In a wok or large skillet, cook the garlic and ginger in the remaining stock over medium-high heat for 1 minute.
Discard the garlic and ginger and stir-fry the pork and noodles for 3 minutes or until cooked through.
Add the spinach, water chestnuts, peppers, and sauce.
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