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6 oz capellini pasta
4 tbsp peanut or vegetable oil
1/2 lb lean pork loin, cut into 1/4-inch slice, slices cut into sticks about the size of french fries
2 cloves garlic, minced
1 celery rib, shredded
1 large carrot, shredded
3 tbsp chopped scallions
2 cups shredded napa cabbage or bok choy
2 tbsp sesame oil
1 cup reduced-sodium canned chicken broth
1/2 tsp grated fresh ginger
Salt
Freshly ground pepper to taste
Pour 3 quarts of water into a large pot. Bring the water to a boil. Plunge the pasta into the pot and stir immediately. Stir the pasta once or twice while it is cooking. Cook the pasta until it is al dente, about 6 minutes. Drain it well. Toss the pasta with 2 tablespoons of the peanut oil. Set aside.
In a large sauté pan or wok, heat the remaining 2 tablespoons of peanut oil over medium-high heat for 2 minutes. Add the pork, garlic, celery, carrot, and scallions. Cook and stir for 2 minutes. Add the napa cabbage and sesame oil and cook and stir until the meat is just cooked through and the cabbage wilts, about 2 minutes. Add the chicken broth and ginger. Bring the liquid to a steady simmer. Add the reserved capellini. Cook and stir for 2 - 3 minutes to heat the pasta. Add salt and pepper to taste.
4 tbsp peanut or vegetable oil
1/2 lb lean pork loin, cut into 1/4-inch slice, slices cut into sticks about the size of french fries
2 cloves garlic, minced
1 celery rib, shredded
1 large carrot, shredded
3 tbsp chopped scallions
2 cups shredded napa cabbage or bok choy
2 tbsp sesame oil
1 cup reduced-sodium canned chicken broth
1/2 tsp grated fresh ginger
Salt
Freshly ground pepper to taste
Pour 3 quarts of water into a large pot. Bring the water to a boil. Plunge the pasta into the pot and stir immediately. Stir the pasta once or twice while it is cooking. Cook the pasta until it is al dente, about 6 minutes. Drain it well. Toss the pasta with 2 tablespoons of the peanut oil. Set aside.
In a large sauté pan or wok, heat the remaining 2 tablespoons of peanut oil over medium-high heat for 2 minutes. Add the pork, garlic, celery, carrot, and scallions. Cook and stir for 2 minutes. Add the napa cabbage and sesame oil and cook and stir until the meat is just cooked through and the cabbage wilts, about 2 minutes. Add the chicken broth and ginger. Bring the liquid to a steady simmer. Add the reserved capellini. Cook and stir for 2 - 3 minutes to heat the pasta. Add salt and pepper to taste.
