Stir-Fried Pork and Pasta

Vermicelli is very thin spaghetti. If you have leftover spaghetti, it would work equally well in this recipe.

1 1/4 Lbs. Pork Boneless Loin or Leg
1 teas. Cornstarch
1 teas. Watkins Spicy Garlic Soy Sauce
1/4 teas. Salt
1/8 teas. Watkins Pepper
2 Tbsp. Watkins Original Grapeseed Oil
1/4 teas. Watkins Liquid Garlic Spice
1/4 to 1/2 teas. Watkins Crushed Red Pepper
2 Medium Stalks Celery, cut into 1/4-inch diagonal slices (about 1 cup)
1 Small Green Bell Pepper, cut into 1-inch pieces
2 Cups Bean Sprouts (about 4 ounces)
4 Oz. Mushrooms, sliced (about 1 1/4 cups)
2 Cups Cooked Vermicelli (about 4 ounces uncooked)
3 Green Onions, sliced
1 Tbsp. Watkins Spicy Garlic Soy Sauce

Trim excess fat from pork. Cut pork into strips, 2x1x1/8 inch. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper. Cover and refrigerate 20 minutes. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork, garlic and red pepper; stir-fry about 5 minutes or until pork is no longer pink. Add celery and bell pepper; stir-fry 2 minutes. Add bean sprouts and mushrooms; stir-fry 2 minutes. Add vermicelli, green onions and 1 tablespoon soy sauce; toss about 2 minutes or until thoroughly mixed. Makes 6 servings, about 1 cup each

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