Stir-Fried Pork And Pasta Recipe
Ingredients
| Boneless pork loin/Boneless pork leg | 1 1⁄4 Pound | |
| Cornstarch | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 2 Clove (10 gm) | |
| Crushed dried red pepper | 1⁄2 Teaspoon | |
| Celery stalks | 2 Medium | |
| Green pepper | 1 Small | |
| Bean sprouts | 4 Ounce | |
| Mushrooms | 4 Ounce | |
| Cooked vermicelli | 2 Cup (32 tbs) | |
| Green onions | 3 | |
| Soy sauce | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2496 Calories from Fat 648
% Daily Value*
Total Fat 72 g110.7%
Saturated Fat 15 g75.2%
Trans Fat 0.3 g
Cholesterol 447.9 mg149.3%
Sodium 2532 mg105.5%
Total Carbohydrates 245 g81.5%
Dietary Fiber 18.7 g74.6%
Sugars 22.7 g
Protein 203 g405%
Vitamin A 55.3% Vitamin C 167.4%
Calcium 13.9% Iron 69.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
