Pork Chop Suey

by Julie Quidachy

1-2 lbs Pork Tri-Tip Roast, cut small strips (2"x ¼"x ¼")
1 pkg Vermicelli or Angel Hair Noodles
2 tbsp Crisco Oil
1 med Yellow Onion, diced sm
¼ Green Bell Pepper, diced sm
2 med Carrots, grated
1 cont. Bean Sprouts, drained
2 cloves Garlic, minced
¼ Tsp Seasoned Salt
Salt and Pepper to taste

Prepare 1 pkg Vermicelli or Angel Hair Noodles. Rinse, drain and set aside.

Fry pork in hot Crisco oil until done. Add all vegetables and spices, reduce the heat, and simmer until vegetables are tender yet still crunchy, and pork is tender. Combine noodles, bean sprouts, and pork/vegetable mixture.

Serve with sliced green onions and soy sauce.

6 servings