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Servings: 4-6
  • 3 tablespoons olive oil
  • 8 ounces spaghetti, cooked al dente and drained
  • 1 lb pork tenderloin, sliced thinly into strips
  • 1 medium onion, sliced in wedges
  • 2 garlic cloves, minced
  • 1⁄8 teaspoon crushed red pepper flakes (or more to taste)
  • 2 cups shredded cabbage (see note below)
  • 2 stalks bok choy, sliced (or celery ribs)
  • 1 cup sliced carrot (see note below)
  • 2 sweet bell peppers, thinly sliced (red-orange-or yellow)
  • 1⁄3 cup soy sauce
  • ***NOTE:I like to buy the coleslaw mix in the produce section.
  • Already shredded--a real time saver.
  • ***NOTE:If I'm in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
  • Heat 2 tbsp olive oil in a large skillet or wok.
  • Sauté pork, onion, garlic and pepper flakes until meat is no longer pink.
  • Remove this mixture from pan and keep warm.
  • Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
  • Add spaghetti to cooked veggies in the pan.
  • Stir in soy sauce and add pork mixture back to the pan.
  • Cook for 5 minutes or until heated through.
  • (At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).

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