- 4
Ingredients
- 3 to 4 cloves garlic
- 3 to 4 green onions
- 6 large mushrooms
- 1 large red or green pepper
- 1 1/2 pounds pork shoulder butt steak
- 3 tbsp. cornstarch
- 1/2 tsp. ginger
- 1/2 pound spaghetti
- 1 cup beef broth
- 2 tbsp. soy sauce
- 1/4 tsp. black pepper
- vegetable oil
Preparation
Step 1
Cook pasta in boiling water until tender.
Coarsely chop garlic and green onion and set aside. Slice the mushrooms and pepper.
Cut pork into strips and dredge in cornstarch. Set aside excess cornstarch.
In a large skillet or wok, heat 2 tbsp. oil over medium heat. Add the garlic and green onion and stir fry until limp. Add the pork to the skillet and stir fry until meat begins to brown. Sprinkle with ginger. Remove pork and onion mixture to a plate and set aside. Add more vegetable oil to skillet - stir fry mushrooms and peppers until soft.
Add the beef broth, soy sauce and pepper to the reserved cornstarch. Add broth to vegetables. Return pork to pan and bring to boil. Cook until sauce thickens slightly.
Drain cooked pasta and toss with the pork and vegetables.