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Stir-Fried Pork and Pasta

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By Betty Crocker Kitchens
Updated May 9, 2005
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Fast and flavorful! Stir-fry your vegetables and fresh pork for an exciting new pasta dinner.

Stir-Fried Pork and Pasta

  • Prep Time 15 min
  • Total 46 min
  • Servings 6
  • Ingredients 15
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Ingredients

  • 1 1/4 pounds pork boneless loin or leg
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 large garlic cloves, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 2 medium celery stalks, cut into 1/4-inch diagonal slices (1 cup)
  • 1 small red or green bell pepper, cut into 1-inch pieces
  • 2 cups bean sprouts (4 ounces)
  • 4 ounces fresh mushrooms (1 1/4 cups)
  • 2 cups cooked vermicelli, (4 ounces uncooked)
  • 3 green onions, sliced
  • 1 tablespoon soy sauce

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Add celery and bell pepper; stir-fry 2 minutes. Add bean sprouts and mushrooms; stir-fry 2 minutes.
  • Step 
    4
    Add vermicelli, green onions and 1 tablespoon soy sauce; toss about 2 minutes or until thoroughly mixed.

Nutrition

265 Calories
10 g Total Fat
27 g Protein
19 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
90
Total Fat
10 g
Saturated Fat
2 g
Cholesterol
60 mg
Sodium
360 mg
Potassium
590 mg
Total Carbohydrate
19 g
Dietary Fiber
2 g
Protein
27 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
14%
14%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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