Recipe inspired by Stacey Snacks
Makes 4 Servings
½ tbsp canola oil
1 tbsp minced garlic
8 oz. spaghetti
16 oz. raw pork medallions, sliced thinly
Sauce:
3 tbsp soy sauce
3 tbsp balsamic vinegar
2 tbsp honey
1 tbsp sesame oil
1/4 tsp siriacha sauce
1/2 red bell pepper, diced
2 carrots, grated
3 green onions (scallions), diced
handful of fresh cilantro (optional)
Cook pasta per package instructions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic and cook for 30 seconds stirring constantly. Remove from heat and put garlic in a bowl. Add sauce ingredients and stir together with a whisk. Set sauce aside. Put pan back on heat (will likely have garlic/oil remnants – that’s great!). Add pork to pan. Cook about 3 minutes on each side, until no longer pink. Pour sauce over pork, and add veggies. Cook for two minutes, stirring constantly. Then add pasta, stirring well with tongs, 1-2 minutes. Serve garnished with cilantro.
Nutritional Information: 463 calories, 55 carbs, 11 fat grams and 37 protein grams.
Review: Easy, spicy, simple and filling! Love them - will definitely use this easy sauce again, with any meat or with rice instead of pasta. I also loved the veggie blend, and thought it was plenty of sauce for the dish. The cilantro was a nice to have but definitely not a must have. I think this would be a fun one to make your own - thrown in other peppers or onions - cabbage would also be good! Great stir fry - we're adding to the rotation! And FYI - my new food processor was AMAZING for this dish - threw the pepper, carrots and cilantro in there together - easy peasy!
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