1 1/4 lb. pork, boneless loin or leg
1 tsp. cornstarch
1 tsp. soy sauce
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. vegetable oil
2 lg. cloves garlic, finely chopped
1/2 tsp. finely crushed dried red pepper
2 med. stalks celery, diagonally cut into 1/4 inch sliced, about 1 c.
1/2 sm. green pepper
1 c. bean sprouts, about 4 oz.
4 oz. mushrooms, sliced, about 1 1/4 c.
2 c. cooked vermicelli
3 green onions, with tops, sliced
1 tbsp. soy sauce

Trim fat from pork; cut into sliced 2 x 1 x 1/8 inch. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper in glass bowl. Cover and refrigerate 20 minutes.

Heat vegetables oil in 12 inch wok or skillet over high heat until hot.

Add pork, garlic, and red pepper; cook and stir until pork is not longer pink, about 5 minutes. Add celery and green pepper; cook and stir 2 minutes. Add bean sprouts and mushrooms; cook and stir 2 minutes. Add vermicelli, green onions and 1 tablespoon soy sauce; toss until thoroughly mixed, about 2 minutes. Serves 6.