Indonesian Bamie with Pork Loin
Recipe courtesy of the National Pork Board
Preparation facts
Yield: 4 servings
Ingredients
1 lb boneless pork loin, cut into 1/4-inch-thick strips
1 Tbs vegetable oil, divided
2 cloves garlic minced
1/2 to 3/4 tsp 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 & drained vermicelli or angel hair pasta
(broken into thirds before cooking)
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 401
Calories from Fat 120 (30%)
% Daily Value*
20%Total Fat 13g
18%Saturated
Fat 3.6g
Polyunsaturated Fat 2g
Monounsaturated Fat 5.9g
36%Cholesterol 107mg
27%Sodium 638mg
22%Potassium 765mg
10%Total
Carbohydrate 31g
8%Dietary
Fiber 2g
Sugars 3g
Sugar Alcohols 0g
77%Protein 39g