A dear friend gave me this pork recipe—it’s so tempting, we never have leftovers. Try it with other meats like chicken, sausage or even Spam.
—PRISCILLA GILBERT INDIAN HARBOUR BEACH, FL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
8 ounces uncooked vermicelli or angel hair pasta
1 pound boneless pork loin chops (1/2 inch thick), cut into thin strips
3 tablespoons canola oil, divided
4 garlic cloves, minced
1 1/2 teaspoons salt, divided
1 medium onion, halved and thinly sliced
2 1/2 cups shredded cabbage
1 medium carrot, julienned
1 cup fresh snow peas
1/4 teaspoon pepper
1. Break vermicelli in half; cook according to package directions. Drain.
2. Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture.
3. In the same skillet, heat the remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return the pork to pan. Add vermicelli; heat through, tossing to combine.
PER SERVING 1 1/3 cups: 326 cal., 12g fat (2g sat. fat), 36mg chol., 627mg sod., 34g carb. (3g sugars, 3g fiber), 21g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.