INGREDIENTS

  • 2 ounces bean threads (cellophane noodles)
  • 2 garlic cloves , minced
  • 1 tablespoon fresh grated gingerroot
  • 2 tablespoons cooking oil
  • 3 cups broccoli florets
  • 12 ounces lean boneless pork, cut into bite-size strips
  • 3 (15ounce)cans chicken broth
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon toasted sesame oil

DIRECTIONS

  1. Place bean threads in a bowl; pour enough boiling water over bean threads to cover.
  2. Let stand for 10 minues; drain.
  3. Use scissors to cut bean threads into 2 inch lengths; set aside.
  4. Meanwhile, in a large saucepan coook the garlic and ginger in 1 tablespoon hot cooking oil over medium heat for 15 seconds.
  5. Add the broccoli.
  6. Cover and cook for 3 to 4 minutes or until crisp-tender, stirring once or twice.
  7. Remove mixture from saucepan; set aside.
  8. Add remaining cooking oil to saucepan.
  9. Add the pork; cook and stir for 2 to 3 minutes or until brown.
  10. Carefully add chicken broth, red pepper, and sesame oil.
  11. Bring to boiling; reduce heat.
  12. Stir in bean threads and vegetable mixture; heat through.