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Thai Pork with Cellophane Noodles



  • 3/4 cup cellophane noodles
  • 5 tablespoons stock
  • 2 tablespoons fermented black beans, rinsed and chopped
  • 1 tablespoon mirin (sweet rice vinegar)
  • 2 teaspoons cornstarch
  • 1 clove garlic
  • 1 thin slice ginger root
  • 3/4 pound lean pork, sliced paper thin
  • 1 cup shredded spinach
  • 1/4 cup chopped water chestnuts
  • 1/4 cup slivered sweet red pepper
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  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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