Prep 15 mins
Cook 20 mins
This is a variation on a recipe from an old friend. I added the carrots to save having to prepare an additional side dish and my family likes it better. The peppers are added in 2 stages, so some are still slightly crisp.
- 1 lb ground lean pork
- 1 large onion, sliced
- 2 cups carrots, cut into 2-inch matchsticks
- 1⁄3 cup soya sauce
- 1 1⁄2 tablespoons Worcestershire sauce
- 1⁄2 cup water
- 2 cups cooked broken angel hair pasta or 2 cups thin spaghetti
- 2 cups green peppers, cut to match carrots
- black pepper
- In a wok combine pork, onion and carrots.
- Cook until no pink remains in the pork and carrots are tender crisp.
- Drain off any fat.
- To pork mixture add pasta, soya, Worcestershire and water; stir to coat.
- Add approx 1/2 of the peppers.
- Cover and simmer 10 minutes.
- Toss and add remaining peppers.
- Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender.
- Serve over rice.
I tried this recipe because I had ground pork that I didn't know what to do with.. The recipe calls for ingredients that I had on hand so I tried it and I was delighted with the result. I skipped using the pasta and served it over rice. It has a wonderful flavor and I will definitely be making it again.
This is an excellent recipe: delicious, easy, inexpensive, and healthy. I made it as written except that I used rotini instead of angel hair. Since it had pasta in it, I didn't serve it over rice. Next time I think I'll add some celery. My family liked this and wants to have it again. This is going into my regular rotation.