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Related recipes: Asian, Cabbage, Low-Sugar, Main Dishes, National Pork Board, Pasta, Pork, Pork Cutlets, Soy
Yield: 4 servings
1 lb boneless pork loin, cut into 1/4-inch-thick strips
1 Tbs vegetable oil, divided
2 cloves garlic minced
1/2 to 3/4 tsp red pepper flakes, crushed
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions, cut into 1/2-inch pieces
1/4 cup soy sauce
4 cups cooked and drained vermicelli or angel hair pasta (broken into thirds before cooking)
In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2 to 3 minutes or until cooked through. Remove from pan. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1 to 2 minutes or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
