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Thai Endive Salad https://www.metro.ca/userfiles/image/recipes/Salade-thai-endives-3160.jpg PT15M PT14M PT29M
In a skillet, heat oil and cook pork, ginger and hot pepper on medium, stirring, for about 10 minutes or until pork shows no pink.Cool a little, then stir in lime juice, fish sauce, onion and basil.Meanwhile, cook vermicelli in a pot of boiling water for 3-4 minutes. Drain, rinse and set aside.Put warm vermicelli in a big serving dish (or 4 small bowls), top with endives, then meat mixture. Season and serve.
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1 Tbsp. (15 mL) vegetable oil 1/2 lb (225 g) pork, cut into very thin strips 1 Tbsp. (15 mL) grated fresh ginger 2 small hot red peppers seeded and minced 1 juice of 1 lime 2 Tbsp. (30 mL) fish sauce 1 red onion, sliced very thin 3 Tbsp. (45 mL) shredded fresh basil leaves 3 oz (90 g) rice vermicelli 4 endives, sliced very thin freshly ground pepper to taste
Thai Endive Salad

Thai Endive Salad

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  • Gluten-free
  • Lactose-free
4
portions
0:15
Preparation
0:14
COOKING
0:29
TOTAL TIME

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Ingredients

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  • 1 Tbsp.
    (15 mL)
    vegetable oil
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    UNICO VEGETABLE OIL

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    $4.77 ea.

    3 L SELECTED VARIETIES


  • 1/2 lb
    (225 g)
    pork, cut into very thin strips
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    LEGACY PORK CHOPS

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    $6.00 ea.

    440 g, SELECTED VARIETIES


    IRRESISTIBLES PORK BACK RIBS

    IRRESISTIBLES PORK BACK RIBS

    $7.99 ea.

    FULLY COOKED, FROZEN, 680 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    grated fresh ginger
  • 2
    small hot red peppers seeded and minced
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    PRODUCT OF ONTARIO OR PRODUCT OF MEXICO 4.39/kg


  • 1
    juice of 1 lime
  • 2 Tbsp.
    (30 mL)
    fish sauce
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    FRENCH'S KETCHUP OR FRANK'S REDHOT SAUCE

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    SELECTED SIZES SELECTED VARIETIES OR 3.79 EA.


  • 1
    red onion, sliced very thin
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    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 3 Tbsp.
    (45 mL)
    shredded fresh basil leaves
  • 3 oz
    (90 g)
    rice vermicelli
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  • 4
    endives, sliced very thin
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    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.



  • freshly ground pepper to taste
Imprimer ma sélection

Preparation

In a skillet, heat oil and cook pork, ginger and hot pepper on medium, stirring, for about 10 minutes or until pork shows no pink.

Cool a little, then stir in lime juice, fish sauce, onion and basil.

Meanwhile, cook vermicelli in a pot of boiling water for 3-4 minutes. Drain, rinse and set aside.

Put warm vermicelli in a big serving dish (or 4 small bowls), top with endives, then meat mixture. Season and serve.

Source : Metro

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Lactose-free recipes

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