Asian Vermicelli Salad With Sliced Pork

• 8 ounces vermicelli
• 12 teaspoon vegetable oil
• 4 ounces pork loin
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 3 carrots, julienned
• 4 stalks celery, julienned
• 2 teaspoons sesame oil
• 14 teaspoon salt
• 2 tablespoons rice vinegar
• 1 teaspoon dry sherry
• ground black pepper, to taste
• Tabasco sauce, to taste

1. Trim pork loin of fat, pound flat and slice into thin strips.
2. Break the vermicelli into 2" threads and drop into 3 quarts boiling water with 1-1/2 teaspoons salt; cook until al dente.
3. While the pasta cooks, heat the oil in a wok or large skillet over medium high heat.
4. Stir fry the pork strips in the oil for 2 minutes.
5. Add the garlic and ginger and cook for 30 seconds, stirring constantly to keep it from burning.
6. Add the carrots and the celery and stir fry for 2 minutes more.
7. Drain the pasta and toss it in a large bowl with the pork mixture.
8. Drizzle the sesame oil over the pasta , then sprinkle with the 1/4 teaspoon salt, pepper and Tabasco and toss thoroughly.
9. Pour the vinegar and sherry over the salad and toss again.
10. Serve the salad at room temperature or chilled.

vermicelli, vegetable oil, pork loin, garlic, freshly grated ginger, carrots, stalks celery, sesame oil, salt, rice vinegar, sherry, ground black pepper, tabasco sauce

Taken from www.food.com/recipe/asian-vermicelli-salad-with-sliced-pork-119948 (may not work)