Indonesian Bamie with Pork Loin
Use the thinnest pasta you can find for this exotic dish of tender pork strips in an Asian-inspired sauce. Shredded cabbage, chopped celery and green onions give it a healthy crisp-tender crunch.
Serves: 4
Cook Time: 10 Minutes
Ingredients
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1 pound Smithfield Boneless Pork Loin cut into 1/4-inch-thick strips
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1 T. vegetable oil divided
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3/4 t. red pepper flakes crushed
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2 cloves garlic minced
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2 c. coarsely shredded cabbage
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1 c. chopped celery
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2 green onions cut into 1/2-inch pieces
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1/4 c. soy sauce
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4 c. cooked & drained vermicelli or angel hair pasta (broken into thirds before cooking)
Steps
In a large nonstick skillet heat 2 t. oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2 to 3 minutes or until cooked through. Remove from pan. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1 to 2 minutes or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through.
Serving Suggestions
Garnish with fresh cilantro and serve with steamed rice.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
