Ingredients
1 1/4
pounds pork boneless loin or leg
1
teaspoon cornstarch
1
teaspoon soy sauce
1/4
teaspoon salt
1/8
teaspoon pepper
2
tablespoons vegetable oil
2
large garlic cloves, finely chopped
1/4
teaspoon crushed red pepper
2
medium celery stalks, cut into 1/4-inch diagonal slices (1 cup)
1
small red or green bell pepper, cut into 1-inch pieces
2
cups bean sprouts (4 ounces)
4
ounces fresh mushrooms (1 1/4 cups)
2
cups cooked vermicelli, (4 ounces uncooked)
3
green onions, sliced
1
tablespoon soy sauce
Preparation
Trim excess fat from pork. Cut pork into strips, 2x1x1/8 inch. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper. Cover and refrigerate 20 minutes.
Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork, garlic and red pepper; stir-fry about 5 minutes or until pork is no longer pink.
Add celery and bell pepper; stir-fry 2 minutes. Add bean sprouts and mushrooms; stir-fry 2 minutes.
Add vermicelli, green onions and 1 tablespoon soy sauce; toss about 2 minutes or until thoroughly mixed.
