This recipe is easy to prepare on the grill, including the handy side burner. Although there are a number of ingredients, once you break down the recipe into stages with well organized preparation, the actual cooking time is very fast.

George Hirsch’s Ginger Shrimp & Pork with Chinese Vermicelli

Recipe adapted from Gather ‘Round the Grill Cookbook, by George Hirsch
Makes 8 servings

one, 1 1/4 pound pork tenderloin – trimmed
3 dozen (size16-20) Shrimp peeled deveined—tail left on (skewer each shrimp through tail and front)
1/2 package cellophane noodles, aka – Chinese Vermicelli
1/4 cup light olive oil – for shrimp, pork & noodles
1 small head baby bokchoy, greens & whites separated then shredded
6 cloves fresh garlic, chopped fine
1 red pepper grilled, cut into small strips
6 scallions, shredded into 3 inch long strips
1/4 teaspoon chili oil
1/4 cup honey
1 Tablespoon sesame oil
1 cup chicken broth
2 Tablespoons light soy sauce
1/2 cup hoisin sauce
8 leaves, chopped Thai basil or regular basil
2 Tablespoons fresh cilantro, rough chopped

Ingredients for Pork Dry Rub
1/4 cup paprika
2 Tablespoons dried thyme
2 Tablespoons dried rosemary
2 Tablespoons garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne

Mix all above ingredients.

Ingredients for Shrimp Spice Rub
3 cloves fresh garlic, chopped
2 Tablespoons chopped fresh ginger
1 Tablespoon dried thyme
1 Tablespoon dried oregano
1/2 teaspoon allspice

Mix all above ingredients.

Rub pork with pork rub, and rub shrimp with shrimp rub.

Preheat grill to high temperature.

Place pork tenderloins on hot grill. Close lid and grill the pork for 10-12 minutes, turning occasionally. Baste with hoisin sauce during the last 2-3 minutes of grilling. Remove meat and allow the pork to rest for 5 minutes before slicing.

4 cups cold water- boiled (for cellophane noodles), soak noodles for 5
minutes. Drain noodles.

Pre heat a wok, or large saute pan on side burner. Add light olive oil, baby bokchoy, fresh garlic, red pepper grilled, and scallions. Stir fry quickly in pan. Add chili oil, honey, sesame oil, chicken broth, and light soy sauce.

Toss in drained noodles.

Place shrimp on hot grill brush with 1 Tablespoon olive oil and cook two minutes on each side, turning once. Remove shrimp from grill and skewers and mix into noodle mixture. Top with sliced pork and Thai basil and fresh cilantro.

George Hirsch is a Grilling is Happiness sponsored writer.