1 1/4 pounds pork boneless loin or leg
1 teaspoon cornstarch
1 teaspoon soy sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
2 medium stalks celery, diced
2 cups bean sprouts (1 14-ounce can)
2 cups cooked vermicelli (about 4 ounces uncooked)
3 tablespoons soy sauce
Trim fat from pork. Cut pork into strips. Toss pork, cornstarch, 1 teaspoon soy sauce, and salt and pepper. Cover and refrigerate 20 minutes.
Heat oil in skillet until hot. Add pork. Cook and stir until pork is no longer pink, about 5 minutes. Add celery; cook and stir 2 minutes. Add bean sprouts; cook and stir 2 minutes. Add vermicelli and 3 tablespoons soy sauce; toss until thoroughly mixed, about 2 minutes.
Serve immediately with steamed broccoli.
Source: Jill Roman