Thai Pork Stir Fry


1 lb boneless pork loin, cut into stir fry strips
2 Tbs soy sauce
1 Tbs honey
1½ tsp dark Oriental sesame oil
8 oz thin spaghetti, uncooked
4 cups broccoli florets
1½ cups thinly sliced onion
3 cups shredded green cabbage
2 Tbs hoisin sauce
2 Tbs fresh lemon juice
1½ tsp cornstarch
¼ tsp red pepper flakes
2 tsp vegetable oil, divided
1 cup thinly sliced carrots
1 red bell pepper, seeded and cut into thin strips
2 cloves garlic, minced

1. Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes in large self sealing bag; mix until smooth. Add pork to bag and let marinate at room temperature while preparing pasta and vegetables.

2. Cook spaghetti according to directions; drain.

3. While spaghetti is cooking, heat 1 t. oil in large nonstick skillet over medium-high heat. Stir-fry broccoli and carrots 3 minutes; add onion, pepper, cabbage and garlic. Continue cooking 4-5 minutes, or until vegetables are crisp-tender. Remove to bowl; keep warm.

4. Add pork mixture and remaining oil to skillet. Stir-fry 4-5 minutes, or until pork is nicely browned. Return vegetables to skillet; heat through.

5. Serve pork mixture over spaghetti.

Servings: 4

Nutritional Information
Per Serving

Calories 504
Calories from Fat 75
Total Fat 8g
Saturated Fat 1.5g
Cholesterol 63mg
Sodium 698g
Potassium 1310mg
Carbohydrates 71g
Dietary Fiber 5.5g
Sugar 14g
Net Carbs 66g
Protein 38g

Recipe Source:

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