Ingredients
- SAUCE
Fish sauce (available in Asian 3 tbsp. 50 mL
section of grocery store)
Water 1/2 cup 125 mL
Chili sauce 1/3 cup 75 mL
Brown sugar, packed 2 tbsp. 30 mL
Low-sodium soy sauce 1/3 cup 75 mL
Cornstarch 4 tsp. 20 mL
Dried crushed chilies (optional) 1/4 tsp. 1 mL
Rice vermicelli, broken 8 oz. 225 g
Cold water, to cover
Canola oil 2 tsp. 10 mL
Lean boneless pork loin, 6 oz. 170 g
(or i've used chicken breast)
cut julienne
Garlic cloves, minced 2 2
Shredded cabbage 2 cups 500 mL
Medium carrots, shaved 2 2
into long, thin ribbons
Canola oil 1 tsp. 5 mL
Egg whites (large), fork-beaten 2 2
Canola oil 1 tsp. 5 mL
Fresh bean sprouts 1/2 cup 125 mL
Green onions, cut julienne into 3 3
4 inch (10 cm) lengths
Chopped fresh parsley (or cilantro) 2 tbsp. 30 mL
Celery, chopped into bite size pieces 2-3 stalks
Green Pepper, chopped into chunks or strips 1/2 - 1 pepper
Description
From Company's Coming Diabetic Cookbook**Family Favorite**A Delicious Traditional Stir-fry Recipe From Thailand. Have The Vegetables Cut, Noodles Softened And Sauce Made Before Stir-frying.
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