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Pork & pasta stir-fry

Assembling the ingredients and preparing the vegetables ahead of time helps make stir-fry cooking fast and easy
Recipe and photo provided by CanolaInfo.org
Sliced pork, noodles, red peppers, scallions and mushrooms
4 servings / 45 min

Prep 10 min / Cook 35 min

Ingredients
  • 6 oz (170 g) lean pork strips from leg or loin
  • 1 tsp (5 mL) corn starch
  • 1 tsp (5 mL) sodium-reduced soy sauce
  • 1 tbsp (15 mL) canola oil
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 1/3 cup (75 mL) celery, diagonally sliced
  • 1/2 red pepper, seeded and cut into strips
  • 1/2 cup (125 mL) mushrooms, sliced
  • 3/4 cup (175 mL) bean sprouts
  • 1 cup (250 mL) cooked vermicelli pasta
  • 1 1/2 tbsp (22 mL) green onions, sliced
  • 1 1/2 tsp (7 mL) sodium-reduced soy sauce
Directions
  1. In a small bowl combine pork strips, cornstarch and soy sauce. Toss together to coat pork. Cover and refrigerate for 25 minutes.
  2. In a skillet heat canola oil. Add pork strips, garlic and red pepper flakes. Stir-fry about 4-5 minutes. Add celery and red pepper; stir-fry 2 minutes. Add mushrooms and bean sprouts; stir-fry 2 minutes. Add vermicelli, green onions and soy sauce. Toss together and heat through. Transfer to serving plates.
  3. Garnish with additional sliced green onions if desired.
Nutritional info per serving (1 of 4)
  • Calories 320
  • Protein 19 g
  • Total fat 5 g
    Saturated fat 1 g
    Cholesterol 30 mg
  • Carbohydrates 49 g
    Fibre 3 g
    Sugars 4 g
    Added sugars 0 g
  • Sodium 115 mg
  • Potassium 405 mg