Sunday, May 25, 2014

1/2 pork tenderloin sliced thin
4 large cloves garlic minced
2 tsp freshly grated ginger root

Peanut oil 1 tbsp (or other oil that had a higher flash point)
Celery julienned
Baby carrots julienned
Bok choy , chopped
Water chestnuts sliced
110 grams (4 oz) dry
Brown rice vermicelli (found in chinese section at grocery store)
1/4 cup chicken stock (fat free)
1 tbsp soy low sodium soy sauce ( or more to taste)
1 tsp brown sugar
1 tsp cornstarch
1/8 tsp red pepper flakes
1 tsp madras curry


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