My family loves this hearty main dish. I get requests for it often. It's very quick and easy to prepare, great for when you're in a hurry. You can buy a couple of the ingredients already prepared in the produce section of the grocery store, if you like.
- 3 tablespoons olive oil
- 8 ounces spaghetti, cooked al dente and drained
- 1 lb pork tenderloin, sliced thinly into strips
- 1 medium onion, sliced in wedges
- 2 garlic cloves, minced
- 1⁄8 teaspoon crushed red pepper flakes (or more to taste)
- 2 cups shredded cabbage (see note below)
- 2 stalks bok choy, sliced (or celery ribs)
- 1 cup sliced carrot (see note below)
- 2 sweet bell peppers, thinly sliced (red-orange-or yellow)
- 1⁄3 cup soy sauce
- ***NOTE:I like to buy the coleslaw mix in the produce section.
- Already shredded--a real time saver.
- ***NOTE:If I'm in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
- Heat 2 tbsp olive oil in a large skillet or wok.
- Sauté pork, onion, garlic and pepper flakes until meat is no longer pink.
- Remove this mixture from pan and keep warm.
- Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
- Add spaghetti to cooked veggies in the pan.
- Stir in soy sauce and add pork mixture back to the pan.
- Cook for 5 minutes or until heated through.
- (At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).
This got good reviews from my family, and it's quick to make. Next time, I would start to cook the onions a bit ahead of the meat because when it's thinly sliced like that, the onions were still pretty raw when the meat was cooked. Also next time, I would give the sliced carrots a head start on the rest of the vegetables and add the cabbage last. Thanks for posting.
This is delicious, LeeAnn!!! It makes such a pretty dish, too, with all the colors in the veggies. I am a garlic freak, so rather than sauteing it in with the pork, I ground it with a little salt in my mortar & pestle and mixed it into the soy sauce. I just prefer the way that method distributes the flavor. Wonderful and fast meal. Thanks!
This was a huge hit with my picky family! I followed the recipe exactly, using baby bok choy, and yellow bell pepper. It's a very attractive and colorful dish, and the flavor can't be beat. Instead of measuring out the crushed red pepper, I sprinkled it on until it looked right for our taste. It wasn't too hot, but added the perfect amount of heat. I also used the pre-shredded cabbage and the matchstick size pre-cut carrots, which made this so quick and easy to prepare. You have a real winner here, Leeannr!