“The stew is slightly tart, but you can adjust exactly how tart by using more or less vinegar. I generally use more than soy, but my children like lots of "juice" so I add more soy to taste. Also, I tend to use jarred, minced garlic in place of fresh to save some time. The original recipe does not include onions or noodles and calls for boiling/simmering all the main ingredients until done and then straining the meat out so that you can brown it and thicken the sauce. Lungkow Vermicelli is bean thread noodles. I buy them at my local Asian store. 1 bundle is generally 1.3 ounces, but they come in packages of I think 8 bundles. They don't really have a taste on their own, but they soak up the flavor of the stew, and my kids love slurping them up.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown pork in the oil.
  2. Place all the ingredients except cornstarch, vermicelli and rice into a pot and bring to a boil.
  3. Reduce heat and simmer for 30 minutes or until meat is tender.
  4. Now you have several options: a)To thicken the sauce with cornstarch just stir the mixture in and return to a boil for a minute, keep stirring to avoid clumps. b) If you're using the vermicelli, stir the noodles into the stew and cook for about 3 more minutes. The noodles are done when they're clear and soft. (You may need to add a little more water.).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: