STIR-FRIED PORK AND PASTA

Stir-Fried Pork and Pasta image

Provided by Betty Crocker Kitchens

Categories Entree

Time 46m

Yield 6

Number Of Ingredients 15

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

Steps:

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.
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.
Add celery and bell pepper; stir-fry 2 minutes. Add bean sprouts and mushrooms; stir-fry 2 minutes.
Add vermicelli, green onions and 1 tablespoon soy sauce; toss about 2 minutes or until thoroughly mixed.

Nutrition Facts : Calories 265, Carbohydrate 19 g, Cholesterol 60 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg