Source: CanolaInfo Test Kitchen | Category: Heart-Smart, Sauté/Stir-Frying

Pork & Pasta Stir-fry

What a medley of cultures stir-frying from the Chinese, pasta from the Italians, and pork which is the most widely consumed meat in the world.

Pork & Pasta Stir-fry

Ingredients

  • 6 oz lean pork strips from leg or loin 170 g
  • 1 tsp cornstarch 5 mL
  • 1 tsp low sodium soy sauce 5 mL
  • 1 Tbsp canola oil 15 mL
  • 1 clove garlic, minced
  • 1/4 tsp crushed red pepper flakes 1 mL
  • 1/3 cup celery, diagonally sliced 75 mL
  • 1/2 red pepper, seeded and cut into strips
  • 1/2 cup mushrooms, sliced 125 mL
  • 3/4 cup bean sprouts 175 mL
  • 1 cup cooked vermicelli 250 mL
  • 1 1/2 Tbsp green onions, sliced 20 mL
  • 1 1/2 tsp low sodium soy sauce 7 mL

Instructions

  • 1. In a small bowl combine pork strips, cornstarch and soy sauce. Toss together to coat pork. Cover and refrigerate for 25 minutes.
  • 2. In a skillet heat canola oil. Add pork strips, garlic and red pepper flakes. Stir-fry about 4-5 minutes. Add celery and red pepper; stir-fry 2 minutes. Add mushrooms and bean sprouts; stir-fry 2 minutes. Add vermicelli, green onions and soy sauce. Toss together and heat through. Transfer to serving plates.
  • 3. Garnish with additional sliced green onions if desired.

Yield

4 servings

serving size

1/2 cup (125 mL)

nutritional analysis

Per Serving

Calories320
Total Fat5 g
Saturated Fat1 g
Cholesterol30 mg
Carbohydrates48 g
Fiber3 g
Protein19 g
Sodium115 mg