Thai Pork with Cellophane Noodles

Yield: 4 servings

Ingredients

• 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

Instructions

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.