For heaven's sakes we've had this little recipe since 1997 and none of us have made it???? This is so fast and so tasty!! We both loved it.
Thai Vermicelli
Issue #2, C@H - serves 2
Saute:
1 T. sesame oil
1 1/2 cups pork tenderloin, thinly sliced
Add and Cook Quickly:
24 slivers each:
yellow & red bell pepper
carrots
zuchini and yellow squash
1" scallion sections, diaagonal cut
12 pea pods
Add:
1/3 cup Thai dressing (see recipe following)
1/4 cup chicken stock
2 T. fresh cilantro, coarsely chopped
Serve over:
3 cups cooked Chinese vermicelli
Sprinkle on:
1 T. sesame seeds
1. for garnishing, toast seasame seeds in a dry saute pan untill lightly browned.
2. In a large skillet over high heat cook the thinly sliced pork in the sesame oil. Stir frequently with a wooden spoon.
3. Add all the veggies to the pan. Cook only about a minute over high heat. Make sure you keep the veggies crisp.
4. Stir in the Thai dressing, chicken stock, and coarsely chopped cilantro. Cook until sauce is hot. Serve over vermicelli.
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Thai Dressing (Makes 1 1/2 cups)
Combine and bring to boil:
1/2 cup hoisin sauce
1/2 cup peanut butter, room temp.
3 T. light soy sauce
1/4 cup low-sodium chicken stock
3 T. honey
2 T. sesame oil
2 T. minced ginger
2 T red wine vinegar
2 T. minced garlic
1 T. sugar
1 T. Asian chili sauce
------
Really a good dinner and the rest of the Thai dressing will be used tonight (Saturday) on a Thai Salad (same issue).
Thai Vermicelli
Issue #2, C@H - serves 2
Saute:
1 T. sesame oil
1 1/2 cups pork tenderloin, thinly sliced
Add and Cook Quickly:
24 slivers each:
yellow & red bell pepper
carrots
zuchini and yellow squash
1" scallion sections, diaagonal cut
12 pea pods
Add:
1/3 cup Thai dressing (see recipe following)
1/4 cup chicken stock
2 T. fresh cilantro, coarsely chopped
Serve over:
3 cups cooked Chinese vermicelli
Sprinkle on:
1 T. sesame seeds
1. for garnishing, toast seasame seeds in a dry saute pan untill lightly browned.
2. In a large skillet over high heat cook the thinly sliced pork in the sesame oil. Stir frequently with a wooden spoon.
3. Add all the veggies to the pan. Cook only about a minute over high heat. Make sure you keep the veggies crisp.
4. Stir in the Thai dressing, chicken stock, and coarsely chopped cilantro. Cook until sauce is hot. Serve over vermicelli.
-----
Thai Dressing (Makes 1 1/2 cups)
Combine and bring to boil:
1/2 cup hoisin sauce
1/2 cup peanut butter, room temp.
3 T. light soy sauce
1/4 cup low-sodium chicken stock
3 T. honey
2 T. sesame oil
2 T. minced ginger
2 T red wine vinegar
2 T. minced garlic
1 T. sugar
1 T. Asian chili sauce
------
Really a good dinner and the rest of the Thai dressing will be used tonight (Saturday) on a Thai Salad (same issue).
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com