Ingredients

• 1 tablespoon vegetable oil
• 2 scallions, trimmed and cut crosswise tinto 1/2-inch thick pieces
• 1 1/2 cups sliced Napa cabbage
• 1/4 cup sliced celery
• 1/4 teaspoon sugar
• 1/2 cup chicken broth
• 1/2 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1/2 tablespoon cornstarch dissolved in 1 tablespoon cold water
• 1 cup cooked pork loin, cut into thin strips
• Red pepper flakes, to taste
• 1/4 pound cooked vermicelli

Instructions

1. In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir fry the scallions, cabbage, and celery for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Stir in the pork and season to taste with red pepper flakes. Simmer until heated through and serve over noodles.;