Capellini Pasta with Asian Pork Sauce
Nutrition
Calories: 939 kcalCarbohydrates: 76 gProtein: 48 gFat: 62 gSaturated Fat: 19 gCholesterol: 74 mgSodium: 1033 mgFiber: 10 gSugar: 13 gVitamin A: 214.225 IUCalcium: 170 mgIron: 14 mg
Ingredients
- 6 oz capellini pasta
- 4 tbsp peanut or vegetable oil
- 1/2 lb lean pork loin cut into 1/4-inch slice, slices cut into sticks about the size of french fries
- 2 whole Garlic cloves minced
- 1 stalk celery shredded
- 1 stalk carrot shredded
- 3 tablespoons Scallions chopped
- 2 cups napa cabbage shredded
- 2 tbsp sesame oil
- 1 cup canned low-sodium chicken broth
- ½ teaspoon Grated fresh ginger
- 1 pinch salt
- 1 pinch pepper
Instructions
- Pour 3 quarts of water into a large pot. Bring the water to a boil. Plunge the pasta into the pot and stir immediately. Stir the pasta once or twice while it is cooking. Cook the pasta until it is al dente, about 6 minutes. Drain it well. Toss the pasta with 2 tablespoons of the peanut oil. Set aside.
- In a large sauté pan or wok, heat the remaining 2 tablespoons of peanut oil over medium-high heat for 2 minutes. Add the pork, garlic, celery, carrot, and scallions. Cook and stir for 2 minutes. Add the napa cabbage and sesame oil and cook and stir until the meat is just cooked through and the cabbage wilts, about 2 minutes. Add the chicken broth and ginger. Bring the liquid to a steady simmer. Add the reserved capellini. Cook and stir for 2 - 3 minutes to heat the pasta. Add salt and pepper to taste.