I love the light, savory sauces used in Vietnamese-style stir-fries. They’re a refreshing change from the heavier, thicker sauces often found in other versions.

For this quick meal, I use thinly sliced pork tenderloin and delicate dried rice noodles. The noodles and broccoli are briefly cooked together in boiling water for just three minutes, then tossed into the stir-fry, where they absorb the fragrant sauce and come together in a fresh, flavorful dish.

HELPFUL HINTS:

Any type of thin noodles can be used.

Green beans can be used instead of broccoli.

Canola oil can be used instead of sesame oil.

COUNTDOWN:

Make the marinade and add pork.

Start to boil water for noodles and prepare broccoli.

Drain noodles and stir-fry all ingredients.

SHOPPING LIST:

To buy: 3/4 pound pork tenderloin, 1 package brown sugar, 1 small bottle reduced salt soy sauce, 1 bottle ground ginger, 1 package thin dried rice noodles, 1 bunch broccoli florets and 1 bottle sesame oil.

Staples: onion, garlic

Vietnamese Pork Stir Fry

Recipe by Linda Gassenheimer

4 garlic cloves crushed

2 tablespoons brown sugar

3 tablespoons reduced salt soy sauce

3 teaspoons ground ginger

3 tablespoons water

3/4 pound pork tenderloin, thinly sliced

1/2 cup sliced onion

4 ounces thin dried rice noodles

2 tablespoons sesame oil

4 cups broccoli florets

Combine garlic, sugar, soy sauce, ginger and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes or until sugar is melted. Remove from heat and add pork to sauce and let sit for 5 minutes turning the meat over 2 or 3 times. Meanwhile, bring a medium saucepan 3/4 full of water to a boil and add the rice noodles. Boil for 3 minutes add the broccoli to the water for 1 minute. Drain. Heat oil in a wok or large frying over high heat. Add the onion and saute 2 minutes. Add the pork with the sauce. Cook tossing the pork with the onion for 2 minutes. Add the broccoli and rice noodles. Toss all the ingredients together for 2 to 3 minutes. Divide in half and serve on 2 dinner plates.

Yield 2 servings.

Per serving: 643 calories (25 percent from fat), 18.2 g fat (2.4 g saturated, 10.1 g monounsaturated), 108 mg cholesterol, 46.6 g protein, 73.1 g carbohydrates, 5.1 g fiber, 1008 mg sodium.

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