Vegetable-filled Rice Vermicelli
With pork for an even more delicious taste
15 minutes
426kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Cook the rice vermicelli in boiling water for as long as directed, then rinse and drain in a colander.
-
Cut the cabbage into bite-size pieces, slice the red bell pepper into thin strips, then thinly slice diagonally the Japanese long onion.
-
Heat the salad oil in a frying pan over medium heat, then saute the pork until it changes color.
Add (2) and cook until it becomes tender. -
Add (1) and quickly mix together.
Combine (A) and pour into the pan, then saute until the liquid has fully reduced.
Cooking Basics
Cabbage - bite-size pieces
Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Japanese long onion - thinly sliced
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
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