200g spaghetti-like macaroni
2 tablespoons of soy sauce
250g pork loin, cut into thin strips or slices
1 large beetroot, peeled and sliced (about 1 cup)
1 clove of garlic, minced
1 medium bell pepper, sliced (120g)
2 tablespoons of rice vinegar
1 tablespoon of soy sauce
to taste
1/4 cup of chopped green onion
1 cup of Chinese celery leaves
200g spaghetti-like macaroni
2 tablespoons of soy sauce
250g pork loin, cut into thin strips or slices
1 large beetroot, peeled and sliced (about 1 cup)
1 clove of garlic, minced
1 medium bell pepper, sliced (120g)
2 tablespoons of rice vinegar
1 tablespoon of soy sauce
to taste
1/4 cup of chopped green onion
1 cup of Chinese celery leaves
Cook the macaroni al dente
While that's cooking, in a 30cm diameter skillet, heat the oil over high heat
Add the pork strips and cook for about 8 minutes, stirring frequently until browned well
Remove the pork from the skillet with a slotted spoon and place it on a paper-lined plate
In the same skillet, add the beetroot and garlic
Cook while stirring occasionally for about 5 minutes over low heat
Return the pork to the skillet along with the bell pepper, vinegar, soy sauce, salt, and 1/2 cup of water
Increase the heat, let it boil, then reduce the heat and simmer slowly for a few more minutes, stirring occasionally until the beetroot and bell pepper are cooked but still crisp
Add the green onion and Chinese celery leaves
Stir once more
Meanwhile, drain the macaroni and mix it with the pork and vegetables
Serve 4 portions.
