Stir-Fried Pork And Pasta Recipe
Ingredients
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 cloves garlic, finely chopped
1/4 to 1/2 teaspoon finely crushed dried red pepper
2 medium stalks celery, diagonally cut into 1/4-inch slices (about 1 cup)
1 small green pepper, cut into 1-inch pieces
2 cups bean sprouts (about 4 ounces)
4 ounces mushrooms, sliced (about 1 1/4 cups)
2 cups cooked vermicelli (about 4 ounces uncooked)
3 green onions (with tops), sliced
1 tablespoon soy sauce
Directions
Trim fat from pork.
Cut pork into strips, 2 X 1 X 1/8 inch.
Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper.
Cover and refrigerate 20 minutes.
Heat oil in 12-inch skillet or wok over high heat until hot.
Add pork, garlic and red pepper; cook and stir until pork is no longer pink, about 5 minutes.
Add celery and green pepper; cook and stir 2 minutes.
Add bean sprouts and mushrooms; cook and stir 2 minutes.
Add vermicelli, green onions and 1 tablespoon soy sauce; toss until thoroughly mixed, about 2 minutes.
Cut pork into strips, 2 X 1 X 1/8 inch.
Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper.
Cover and refrigerate 20 minutes.
Heat oil in 12-inch skillet or wok over high heat until hot.
Add pork, garlic and red pepper; cook and stir until pork is no longer pink, about 5 minutes.
Add celery and green pepper; cook and stir 2 minutes.
Add bean sprouts and mushrooms; cook and stir 2 minutes.
Add vermicelli, green onions and 1 tablespoon soy sauce; toss until thoroughly mixed, about 2 minutes.
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