- 2 teaspoons cornstarch
- 1/2 cup reduced-sodium chicken broth
- 2 teaspoons oyster sauce
- 1/4 teaspoon curry powder
- Dash hot pepper sauce
- 2 ounces uncooked multigrain or whole wheat spaghetti
- 1/3 pound pork tenderloin, cut into thin strips
- 1-1/2 teaspoons canola oil, divided
- 1 small green pepper, julienned
- 1 small sweet red pepper, julienned
- 1 small sweet yellow pepper, julienned
- 2 tablespoons chopped leek (white portion only)
- 1 garlic clove, minced
- 2 tablespoons minced fresh cilantro, divided
- In a small bowl, combine cornstarch and broth until smooth. Stir in the oyster sauce, curry powder and hot pepper sauce; set aside. Cook spaghetti according to package directions.
- Meanwhile, in a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1 teaspoon oil until no longer pink; remove and keep warm. Stir-fry the peppers, leek and garlic in remaining oil for 3-4 minutes or just until crisp-tender.
- Stir reserved broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain spaghetti; add to the pan. Add pork and 1 tablespoon cilantro; toss to combine and heat through. Sprinkle with remaining cilantro. Yield: 2 servings.
Originally published as Asian Pork 'n' Peppers in Cooking for 2 Spring 2007, p11
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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