Stir-Fried Pork and Pasta

 

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

• 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.