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Thai Pork with Cellophane Noodles




  1. In a medium mixing bowl, cover the noodles with hot water and let them soak for 20 minutes.
  2. Drain. Cut into 1-inch pieces with scissors.
  3. Combine 2 tablespoons of the stock with the beans, mirin and cornstarch.
  4. In a wok or large nonstick frying pan, cook the garlic and ginger in the remaining stock for 1 minute over medium-high heat.
  5. Discard the garlic and ginger. Stir-fry the pork and noodles for 3 minutes or until pork is cooked through.
  6. Add the spinach, water chestnuts, peppers and bean mixture.
  7. Toss to heat through.
  8. Serve immediately.

Serves 4.


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