Pork & pasta stir-fry | Heart and Stroke Foundation

Ingredients

• 6 oz (170 g) lean pork strips from leg or loin
• 1 tsp (5 mL) corn starch
• 1 tsp (5 mL) sodium-reduced soy sauce
• 1 tbsp (15 mL) canola oil
• 1 clove garlic, minced
• 1/4 tsp (1 mL) crushed red pepper flakes
• 1/3 cup (75 mL) celery, diagonally sliced
• 1/2 red pepper, seeded and cut into strips
• 1/2 cup (125 mL) mushrooms, sliced
• 3/4 cup (175 mL) bean sprouts
• 1 cup (250 mL) cooked vermicelli pasta
• 1 1/2 tbsp (22 mL) green onions, sliced
• 1 1/2 tsp (7 mL) sodium-reduced soy sauce