200g of spaghetti-like pasta
2 tablespoons of vegetable oil
250g of pork loin cut into thin strips or slices
1 large carrot, peeled and sliced (about 1 cup)
1 clove of garlic, minced
1 medium bell pepper, sliced (120g)
2 tablespoons of soy sauce
1 tablespoon of sesame oil
Black pepper to taste
1/4 cup of chopped scallions
1 cup of Chinese broccoli leaves
200g of spaghetti-like pasta
2 tablespoons of vegetable oil
250g of pork loin cut into thin strips or slices
1 large carrot, peeled and sliced (about 1 cup)
1 clove of garlic, minced
1 medium bell pepper, sliced (120g)
2 tablespoons of soy sauce
1 tablespoon of sesame oil
Black pepper to taste
1/4 cup of chopped scallions
1 cup of Chinese broccoli leaves
Cook the pasta al dente
While that's cooking, heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat
Add the pork strips and cook for about 8 minutes, stirring constantly until browned
Remove the pork from the wok and place it on a plate lined with paper towels
In the same wok, add the carrot and garlic and cook, stirring occasionally, for about 5 minutes over low heat
Return the pork to the wok along with the bell pepper, soy sauce, sesame oil, black pepper, and 1/2 cup of water
Bring the mixture to a boil, then reduce the heat and let it simmer for another minute or until the carrot and bell pepper are cooked but still crisp
Add the chopped scallions and Chinese broccoli leaves and stir-fry for one more minute
Serve the pork and vegetable mixture over the cooked pasta, portioning it into 4 servings
