Asian Pork ‘N’ Peppers Recipe

Name: Asian Pork ‘N’ Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cornstarch; 1/2 cup reduced-sodium chicken broth; 2 teaspoons oyster sauce; 1/4 teaspoon curry powder; Dash hot pepper sauce; 2 ounces uncooked multigrain or whole wheat spaghetti; 1/3 pound pork tenderloin, cut into thin strips; 1-1/2 teaspoons canola oil, divided; 1 small green pepper, julienned; 1 small sweet red pepper, julienned; 1 small sweet yellow pepper, julienned; 2 tablespoons chopped leek (white portion only); 1 garlic clove, minced; 2 tablespoons minced fresh cilantro, divided

Servings: persons

2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
2 teaspoons oyster sauce
1/4 teaspoon curry powder
Dash hot pepper sauce
2 ounces uncooked multigrain or whole wheat spaghetti
1/3 pound pork tenderloin, cut into thin strips
1-1/2 teaspoons canola oil, divided
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 small sweet yellow pepper, julienned
2 tablespoons chopped leek (white portion only)
1 garlic clove, minced
2 tablespoons minced fresh cilantro, divided

1
In a small bowl, combine cornstarch and broth until smooth. Stir in the oyster sauce, curry powder and hot pepper sauce; set aside. Cook spaghetti according to package directions.
2
Meanwhile, in a
3
or wok coated with cooking spray, stir-fry pork in 1 teaspoon oil until no longer pink; remove and keep warm. Stir-fry the peppers, leek and garlic in remaining oil for 3-4 minutes or just until crisp-tender.
4
Stir reserved broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain spaghetti; add to the pan. Add pork and 1 tablespoon cilantro; toss to combine and heat through. Sprinkle with remaining cilantro.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons cornstarch, 1/2 cup reduced-sodium chicken broth, 2 teaspoons oyster sauce, 1/4 teaspoon curry powder, and more.

Yes, Asian Pork ‘N’ Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Pork ‘N’ Peppers

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