After having all the ingredients
ready to cook, this Thai-inspired pasta dish takes about the
same amount of time as cooking the spaghetti. Serve with eggrolls
and hot tea.
Tangy Thai
Pork
1 pound boneless pork
loin, cut into stir-fry strips
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon honey
1 1/2 teaspoons cornstarch
1 1/2 teaspoons dark Oriental sesame oil
1/4 teasoon red pepper flakes
8 ounces thin spaghetti, uncooked
2 teaspoons vegetable oil, divided use
4 cups broccoli florets
1 cup carrots, sliced 1/8-inch thick
1 1/2 cups thinly sliced onion
1 red bell pepper, seeded, cut into thin strips
3 cups shredded green cabbage
2 cloves garlic, minced
Combine hoisin sauce,
soy sauce, lemon juice, honey, cornstarch, sesame oil and red
pepper flakes in large self-sealing bag; mix until smooth. Add
pork, marinate while preparing pasta and vegetables.
Cook spaghetti according
to package directions; drain.
Meanwhile heat 1 teaspoon
oil in large nonstick skillet over medium-high heat. Stir-fry
broccoli and carrots 3 minutes; add onion, bell pepper, cabbage
and garlic. Continue cooking 4 to 5 minutes or until vegetables
are crisp-tender. Remove to bowl; keep warm.
Add pork mixture and remaining
oil to skillet. Stir-fry 4 to 5 minutes or until pork is nicely
browned. Return vegetables to skillet; heat through.
