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.
This was delicious. My husband made it with fresh sliced mushrooms and a can of bean sprouts at the end. It made generous portions and more than enough to take to work for lunch tomorrow.