Stir-Fried Pork and Pasta

Vermicelli is very thin spaghetti. If you have leftover spaghetti, it would work equally well in this recipe.

1 1/4 Lbs. Pork Boneless Loin or Leg
1 teas. Cornstarch
1 teas. Watkins Spicy Garlic Soy Sauce
1/4 teas. Salt
1/8 teas. Watkins Pepper
2 Tbsp. Watkins Original Grapeseed Oil
1/4 teas. Watkins Liquid Garlic Spice
1/4 to 1/2 teas. Watkins Crushed Red Pepper
2 Medium Stalks Celery, cut into 1/4-inch diagonal slices (about 1 cup)
1 Small Green Bell Pepper, cut into 1-inch pieces
2 Cups Bean Sprouts (about 4 ounces)
4 Oz. Mushrooms, sliced (about 1 1/4 cups)
2 Cups Cooked Vermicelli (about 4 ounces uncooked)
3 Green Onions, sliced
1 Tbsp. Watkins Spicy Garlic Soy Sauce

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. Makes 6 servings, about 1 cup each

Order Watkins Products Here

Back to My Front Page | Back to Recipes

Email: sue@cinnamonsue.com
website: www.cinnamonsue.com

© Copyright 2006 The Rising Stars Team  

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.