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
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
-
Step1Trim 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.
-
Step2Heat 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.
-
Step3Add celery and bell pepper; stir-fry 2 minutes. Add bean sprouts and mushrooms; stir-fry 2 minutes.
-
Step4Add 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;Tips from the Betty Crocker Kitchens
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