Ingredients
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3 tablespoons olive oil
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8 ounces spaghetti, cooked al dente and drained
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1 lb pork tenderloin, sliced thinly into strips
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1 medium onion, sliced in wedges
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2 garlic cloves, minced
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1/8 teaspoon crushed red pepper flakes (or more to taste)
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2 cups shredded cabbage (see note below)
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2 stalks bok choy, sliced (or celery ribs)
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1/3 cup soy sauce
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1 cup sliced carrot (see note below)
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2 sweet bell peppers, thinly sliced (red-orange-or yellow)
Instructions
- ***NOTE:I like to buy the coleslaw mix in the produce section.
- Already shredded--a real time saver.
- ***NOTE:If I'm in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
- Heat 2 tbsp olive oil in a large skillet or wok.
- Sauté pork, onion, garlic and pepper flakes until meat is no longer pink.
- Remove this mixture from pan and keep warm.
- Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
- Add spaghetti to cooked veggies in the pan.
- Stir in soy sauce and add pork mixture back to the pan.
- Cook for 5 minutes or until heated through.
- (At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).