1 pound boneless pork loin, cut into 1/4 inch thick strips
1 tablespoon vegetable oil, divided
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions, cut into 1/2" pieces
1/4 cup soy sauce
4 cups cooked and drained vermicelli or angel hair pasta (broken into thirds before cooking)
Servings: 4
1. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2-3 minutes, or until cooked through. Remove from pan.
2. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1-2 minutes, or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through.
Preparation Time: 20 minutes
Cuisine: Indonesian
1 tablespoon vegetable oil, divided
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions, cut into 1/2" pieces
1/4 cup soy sauce
4 cups cooked and drained vermicelli or angel hair pasta (broken into thirds before cooking)
Servings: 4
1. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2-3 minutes, or until cooked through. Remove from pan.
2. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1-2 minutes, or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through.
Preparation Time: 20 minutes
Cuisine: Indonesian
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