Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 20Min
8 ounces Angel hair pasta
2 tablespoons vegetable oil
1/2 pound leftover pork — slivered
5 cups vegetables — finely shredded
1 cup chicken broth
4 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon brown sugar
3 tablespoons tomato paste
1 teaspoon sherry pepper sauce
1. Cook pasta, set aside. Heat oil in a large wok, add pork and vegetables and stir-fry until vegetables are crisp-tender, about 2 minutes. Push to sides of pan, leaving a well in the centre of the wok.
2. Add chicken broth, soy sauce, tomato paste and chilli paste to wok. Bring to a boil and cook until thickened. Incorporate veggie/pork mixtures and stir well. Add noodles and toss until well coated.
Use any combinations of; green onions, snow peas, carrots,
celery, red and yellow peppers, zucchini, etc.
