Recipe for cooking Thai Pork with Cellophane Noodles
Recipes from Thailand :: Thai Main Dish Meats
3/4 c. cellophane noodles
5 Tbsp. stock
2 Tbsp. fermented black beans, rinsed and chopped
1 Tbsp. mirin (sweet rice vinegar)
2 tsp. cornstarch
1 clove garlic
1 thin slice ginger root
3/4 pound lean pork, sliced paper thin
1 c. shredded spinach
1/4 c. chopped water chestnuts
1/4 c. slivered sweet red pepper
In a med. mixing bowl, cover the noodles with hot water and let them soak for 20 mins. Drain. Cut into 1-in. pieces with scissors.
Combine 2 Tbsp. of the stock with the beans, mirin and cornstarch.
In a wok or large nonstick frying pan, cook the garlic and ginger in the remaining stock for 1 minute over med.-high heat. Discard the garlic and ginger. Stir-fry the pork and noodles for 3 mins. or until pork is cooked through. Add the spinach, water chestnuts, peppers and bean mixture. Toss to heat through. Serve immediately.
Serves 4.
