Garlic, pork and black pepper stir-fry vermicelli.

Adapted from Ina Garten's recipe for spaghetti aglio e olio. Here I have an equal amount of black pepper to be used in place of the red pepper flakes that I don't have.

It's perhaps the only dish that would make me willingly chew on the garlic. Mince even finer to make your kids eat it.

Garlic, Pork and Black Pepper Stir-Fry Vermicelli (serves 1)

Vermicelli, cooked according to package's directions and pasta water reserved

1/4 tsp olive oil

2 cloves garlic, minced

Pork strips

Choy sum, leaves separated and stalk cut into strips

Pinch of salt

1/8 tsp ground pepper

Mixed herbs

1. Heat olive oil over medium heat. Stir-fry garlic until fragrant.

2. Add the meat strips and lightly sauté until half cooked, then add the choy sum.

3. Season with salt and ground pepper. (A pinch of salt is usually enough, since the pasta water is salted.)

4. Add a splash of pasta water and let it boil. Reduce to a simmer, let sit until liquid reduces to 1/3.
5. Remove from heat. Toss the vermicelli in the reduced liquid and herbs. Serve.

You can also toss together a handful of grated Parmesan, if you like.