Recipe: Indonesian Bamie with Pork Loin (stir-fried with cabbage and angel hair pasta)
Main Dishes - Pork, HamINDONESIAN BAMIE WITH PORK LOIN
1 pound boneless pork loin cut into 1/4-inch thick strips
1 tablespoon vegetable oil, divided use
2 cloves garlic, minced
1/2 to 3/4 teaspoon crushed red pepper flakes
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 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.
Pour remaining 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.
Makes 4 servings
From: SueA, CA - 02-06-98
Source: Low Fat-No Fat Cooking
1 pound boneless pork loin cut into 1/4-inch thick strips
1 tablespoon vegetable oil, divided use
2 cloves garlic, minced
1/2 to 3/4 teaspoon crushed red pepper flakes
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 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.
Pour remaining 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.
Makes 4 servings
From: SueA, CA - 02-06-98
Source: Low Fat-No Fat Cooking
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