Cooking time:

8 minutes

Preparation time:

5 minutes

Makes:

4 servings

 
Andreas Trauttmansdorff

Ingredients

• 1/2 (500 g) pkg spaghetti or fettuccine
• 1  bunch broccoli
• 1  large carrot
• 1  yellow pepper, cut into julienne strips (optional)
• 4  centre-cut, fast-fry pork chops, preferably boneless
• 1 tbsp (15 mL) cornstarch
• 1/2 cup (125 mL) teriyaki sauce
• 1 tbsp (15 mL) dark sesame oil
• 1 1/2 tsp (7 mL) hot chili-garlic sauce
• 4  garlic cloves, minced, or 2 1/2 tsp (12 mL) bottled chopped garlic
•  vegetable oil
• 1/4 cup (50 mL) water

Bottled Asian sauces and a hit of garlic turn an everyday stir-fry into a yummy noodle dinner! The skinny cut of the chops makes them a snap to slice.

Instructions

• Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, cut broccoli florets from stalks. Keep stalks for another use. Cut florets into small pieces. Using a vegetable peeler, peel long, wide strips from carrot. Prepare pepper. Trim fat from pork. Cut out bone if there is one. Slice meat into thin bite-size strips. In a bowl, stir cornstarch with 2 tbsp (30 mL) teriyaki until dissolved. Stir in remaining 1/3 cup (75 mL) teriyaki and sesame oil, chili-garlic sauce and garlic.
• Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. When hot, add pork. Stir often until no pink remains, 3 to 4 minutes. Stir, then pour in teriyaki mixture. Add broccoli, carrot and pepper. Pour in water. Stir often until veggies are done as you like, 3 to 4 minutes. Once pasta is cooked, drain well. Place in a large bowl. Add pork mixture. Toss to evenly coat. Great with a spinach salad.

Nutrition (per Serving)

protein

26.6 g

fat

8.1 g

carbohydrates

63.5 g

fibre

6.3 g

iron

4.6 mg

calcium

98 mg

sodium

1639 mg

calories

430