Stir Fry Pasta with Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
pork, boneless loin or leg cornstarchsoy saucesaltvegetable oil2 lg. cloves garlic, finely chopped1/2 tsp. finely crushed dried red pepper2 med. stalks celery, diagonally cut into 1/4 inch sliced, about 1 c.1/2 sm. green pepper1 c. bean sprouts, about 4 oz.4 oz. mushrooms, sliced, about 1 1/4 c.2 c. cooked vermicelli3 green onions, with tops, sliced1 tbsp. soy sauce
Trim fat from pork; cut into sliced 2 x 1 x 1/8 inch. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper in glass bowl. Cover and refrigerate 20 minutes.
Heat vegetables oil in 12 inch wok or skillet over high heat until hot.
Add pork, garlic, and red pepper; cook and stir until pork is not 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. Serves 6.
Serving Size: makes 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user CARLENLLOYD.
Heat vegetables oil in 12 inch wok or skillet over high heat until hot.
Add pork, garlic, and red pepper; cook and stir until pork is not 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. Serves 6.
Serving Size: makes 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user CARLENLLOYD.
Nutritional Info Amount Per Serving
- Calories: 1,923.6
- Total Fat: 79.3 g
- Cholesterol: 362.9 mg
- Sodium: 790.7 mg
- Total Carbs: 155.4 g
- Dietary Fiber: 10.7 g
- Protein: 137.2 g
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