6 ounces rice vermicelli, broken up
1 cup water
3 tablespoons soy sauce
2 tablespoons liquid honey
4 teaspoons cornstarch
1 tablespoon hoisin sauce
2 garlic cloves, minced (or 1/2 teaspoon powder)
1/2 teaspoon chili paste (sambal oelek)
1 tablespoon cooking oil
1 pound pork tenderloin, trimmed of fat, cut into 1/2 inch cubes
4 cups fresh mixed stir-fry vegetables
1/4 cup sliced green onion (optional)
Put vermicelli into medium heatproof bowl. Cover with boiling water. Let stand for about 2 minutes until softened. Drain. Cover to keep warm.
Combine next 7 ingredients in small bowl. Set aside.
Heat wok or large frying pan on medium-high until very hot. Add cooking oil. Add pork. Stir-fry for 3 minutes.
Add vegetables. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp. Stir cornstarch mixture. Add to pork mixture. Heat and stir for about 4 minutes until boiling and thickened. Add vermicelli. Toss. Cook for 2 to 3 minutes until heated through.
Sprinkle with green onion.
1 serving: 423 Calories; 6.7 g Total Fat (3.3 g Mono, 1.5 g Poly, 1.3 g Sat); 67 mg Cholesterol; 53 g Carbohydrate; 3 g Fibre; 33 g Protein; 1153 mg Sodium
Reprinted from Most Loved Stir-Fries © Company's Coming Publishing Limited
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Most Loved Stir-Fries