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.
1 pound boneless pork loin, cut into 1/4-inch thick strips
1 tablespoon vegetable oil - divided use
2 cloves garlic, minced
1/2 teaspoon to 3/4 red pepper flakes, crushed
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions, cut into 1/2-inch pieces
1/4 cup soy sauce
4 cups cooked and drained vermicelli or angel hair pasta, broken into thirds before cooking
- 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 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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.