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Stir-Fried Pork and Pasta

Fast and flavorful! Stir-fry your vegetables and fresh pork for an exciting new pasta dinner.

Prep Time: 15 min
Total Time: 46 min
Makes: 6 servings (about 1 cup each)

(9 ratings)

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1 1/4	pounds pork boneless loin or leg
1	teaspoon cornstarch
1	teaspoon soy sauce
1/4	teaspoon salt
1/8	teaspoon pepper
2	tablespoons vegetable oil
2	large garlic cloves, finely chopped
1/4	teaspoon crushed red pepper
2	medium celery stalks, cut into 1/4-inch diagonal slices (1 cup)
1	small red or green bell pepper, cut into 1-inch pieces
2	cups bean sprouts (4 ounces)
4	ounces fresh mushrooms (1 1/4 cups)
2	cups cooked vermicelli, (4 ounces uncooked)
3	green onions, sliced
1	tablespoon soy sauce

Serve with...

Tossed Greens with Sesame and Oranges
Total Time: 25 min

1.	Trim excess fat from pork. Cut pork into strips, 2x1x1/8 inch. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper. Cover and refrigerate 20 minutes.
2.	Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork, garlic and red pepper; stir-fry about 5 minutes or until pork is no longer pink.
3.	Add celery and bell pepper; stir-fry 2 minutes. Add bean sprouts and mushrooms; stir-fry 2 minutes.
4.	Add vermicelli, green onions and 1 tablespoon soy sauce; toss about 2 minutes or until thoroughly mixed.

Did You Know...

Vermicelli—very thin spaghetti—was actually the original pasta for spaghetti and meatballs. The long, slender noodles are ideal for lighter sauces and soups.

Substitution

You don’t have to hunt down vermicelli to make this recipe a success. Spaghetti works equally well.

Nutrition Information:

1 Serving: Calories 265 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 360 mg; Total Carbohydrate 19 g (Dietary Fiber 2 g); Protein 27 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 4 %; Iron 14 % Exchanges: 1 Starch; 1 Vegetable; 3 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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Stir-Fried Pork and Pasta

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