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Ingredients Jump to Instructions ↓

  1. 1 pound boneless pork loin, cut into stir-fry strips

  2. 2 tablespoons hoisin sauce

  3. 2 tablespoons soy sauce

  4. 2 tablespoons lemon juice

  5. 1 tablespoon honey

  6. 1 1/2 teaspoons cornstarch

  7. 1 1/2 teaspoons dark Oriental sesame oil

  8. 1/4 teasoon red pepper flakes

  9. 8 ounces thin spaghetti, uncooked

  10. 2 teaspoons vegetable oil - divided use

  11. 4 cups broccoli florets

  12. 1 cup carrots, sliced 1/8-inch thick

  13. 1 1/2 cups thinly sliced onion

  14. 1 red bell pepper, seeded, cut into thin strips

  15. 3 cups shredded green cabbage

  16. 2 cloves garlic, minced

Instructions Jump to Ingredients ↑

  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, marinate while preparing pasta and vegetables.

  2. Cook spaghetti according to package directions; drain.

  3. Meanwhile heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Stir-fry broccoli and carrots 3 minutes; add onion, bell pepper, cabbage and garlic. Continue cooking 4 to 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 to 5 minutes or until pork is nicely browned. Return vegetables to skillet; heat through.

  5. Serve pork mixture over spaghetti.

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