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"The other white
meat" makes a mean Thai dish...
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1
lb |
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boneless pork loin, cut into stir fry
strips |
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2
Tbs |
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soy
sauce |
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1
Tbs |
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honey |
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1½
tsp |
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dark
Oriental sesame oil |
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8
oz |
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thin
spaghetti, uncooked |
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4
cups |
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broccoli florets |
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1½
cups |
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thinly sliced onion |
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3
cups |
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shredded green cabbage |
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2
Tbs |
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hoisin sauce |
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2
Tbs |
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fresh lemon juice |
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1½
tsp |
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cornstarch |
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¼
tsp |
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red
pepper flakes |
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2
tsp |
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vegetable oil, divided |
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1
cup |
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thinly sliced carrots |
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1
red bell |
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pepper, seeded and cut into thin strips |
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2
cloves |
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garlic, minced |
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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. |
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2 |
Cook
spaghetti according to directions; drain. |
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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. |
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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. |
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5 |
Serve pork
mixture over spaghetti. |
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Servings: 4
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Recipe Source |
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theotherwhitemeat.com |
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