Ingredients: |
Ingredients: Sauce:
3 tbsp fish sauce
1/2 cup water
1/3 cup chili sauce
2 tbsp brown sugar
1/3 cup cup low-sodium soy sauce
4 tsp cornstarch
1/4 tsp dried crushed chilies (optional)
8 oz rice vermicelli, broken
cod water, to cover
2 tsp oil
6 oz lean boneless pork loin, cut julienne
2 cloves garlic, minced
2 cups shredded cabbage
2 medium carrots, shaved into long, thin ribbons
2 tsp oil
2 egg whites, large, fork beaten
1 tsp oil
1/2 cup fresh bean sprouts
3 green onions, cut julienne into 4 inch lengths
2 tbsp chopped fresh parsley or cilantro
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Directions: |
Directions:Sauce: Combine first 7 ingredients in small bowl. Set aside. Makes about 1 1/2 cups sauce.
Cover vermicelli with water in large bowl. Let stand for 5 minutes. Drain well. Set aside.
Heat first amount of oil in large non-stick frying pan or wok on medium-high. Stir fry pork and garlic for 1 minutes. Add cabbage and carrot. Stir fry for 4-5 minutes until no pink remains in pork and vegetables and tender-crisp. Rover to bowl.
Heat second amount of oil in same frying pan. Pour in egg white. Heat, turning once, until firm. Remove to cutting surface. Slice into long shreds. Add to pork mixture.
Heat third amount of oil in same frying pan. Stir fry remaining 3 ingredients on med-high for about 1 minutes. Add noodles. Toss. Stir sauce. Add to vegetable mixture. Heat and stir until boiling and slightly thickened. Add pork mixture. Toss until hot. |
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