• 2servings
  • 35minutes
  • 272calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6
MineralsSelenium, Copper, Chromium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons cornstarch

  2. 1/2 cup reduced-sodium chicken broth

  3. 2 teaspoons oyster sauce

  4. 1/4 teaspoon curry powder

  5. Dash hot pepper sauce

  6. 2 ounces uncooked multigrain or whole wheat spaghetti

  7. 1/3 pound pork tenderloin, cut into thin strips

  8. 1-1/2 teaspoons canola oil, divided

  9. 1 small green pepper, julienned

  10. 1 small sweet red pepper, julienned

  11. 1 small sweet yellow pepper, julienned

  12. 2 tablespoons chopped leek (white portion only)

  13. 1 garlic clove, minced

  14. 2 tablespoons minced fresh cilantro, divided

Instructions Jump to Ingredients ↑

  1. Asian Pork 'n' Peppers Recipe photo by Taste of Home In a small bowl, combine cornstarch and broth until smooth. Stir in the oyster sauce, curry powder and hot pepper sauce; set aside. Cook spaghetti according to package directions.

  2. Meanwhile, in a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1 teaspoon oil until no longer pink; remove and keep warm. Stir-fry the peppers, leek and garlic in remaining oil for 3-4 minutes or just until crisp-tender.

  3. Stir reserved broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain spaghetti; add to the pan. Add pork and 1 tablespoon cilantro; toss to combine and heat through. Sprinkle with remaining cilantro. Yield: 2 servings.


Send feedback