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Indonesian Bamie with Pork Loin

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Mussel Chowder

Hot Pork and Pear Salad

Pumpkin Mousse Cake

Wine Pairings

Recipe courtesy of the National Pork Board

Preparation facts

Yield: 4 servings

Ingredients

1 lb boneless pork loin, cut into 1/4-inch-thick strips

1 Tbs vegetable oil, divided

2 cloves garlic chopped

1/2 to 3/4 tsp red pepper flakes, crushed

2 cups coarsely shredded cabbage

1 cup chopped celery

2 green onions, cut into 1/2-inch pieces

1/4 cup soya sauce

4 cups cooked & drained vermicelli or angel hair pasta (broken into thirds before cooking)

Directions

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2 to 3 minutes or until cooked through. Remove from pan. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1 to 2 minutes or until crisp-tender. Stir in soya sauce and pasta. Return meat mixture to wok; stir to combine and heat through.

Nutrition facts

Serving Size 1 serving
Calories 401
Calories from Fat 120 (30%)
% Daily Value*
20%Total Fat 13g
18%Saturated Fat 3.6g
Polyunsaturated Fat 2g
Monounsaturated Fat 5.9g
36%Cholesterol 107mg
27%Sodium 638mg
22%Potassium 765mg
10%Total Carbohydrate 31g
8%Dietary Fiber 2g
Sugars 3g
Sugar Alcohols 0g
77%Protein 39g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.