Pork And Pasta Stir-Fry

Course : Pasta
Serves: 6
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1 1/4 pounds lean pork boneless loin and leg
1 teaspoon cornstarch
1 teaspoon soy sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
2 cloves garlic finely chopped
1/2 teaspoon crushed red pepper
2 medium celery stalks -- 1/4 inch slices
1 small green or red bell pepper
2 cups bean sprouts
1 1/2 cups fresh mushrooms -- sliced
2 cups cooked vermicelli
1/4 cup sliced green onions
1 tablespoons soy sauce

Preparation / Directions:

Trim fat from pork loin. Cut pork with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper. Cover and refrigerate 20 minutes. Heat oil in 12-inch nonstick skillet or work over high heat. Add pork , garlic and red pepper; stir fry about 5 minutes or until pork is no longer pink. Add celery and bell pepper; stir fry about 2 minutes. Add bean sprouts and mushrooms; stir fry 2 minutes. Add remaining ingredients; toss about 2 minutes or until thoroughly mixed and hot.


Nutritional Information:

1 serving: Calories 340; Fat 18 g; cholesterol 85 mg; Sodium 460 mg; Carbohydrate 16g; Protein 28g.

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