| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese4 | 4 | servings |
INGREDIENTS
| 3/4 | lb | Lean ground pork |
| 2 | c | Fresh mushrooms; sliced |
| 1 | c | Carrots; shredded |
| 1/2 | c | Green pepper; cut into strips |
| 2 | Cloves garlic; minced | |
| 1 | tb | Cornstarch |
| 1 | c | Chicken broth |
| 1 | tb | Soy sauce |
| 1 | ts | Ginger root; grated |
| 1/4 | ts | Crushed red pepper |
| 1/4 | ts | Curry powder |
| 2 | c | Cooked spaghetti |
| 2 | c | Bean sprouts |
| 1/2 | c | Green onion; sliced |
INSTRUCTIONS
In a large skillet cook pork, mushrooms, carrots, green pepper, and garlic till meat is no longer pink and vegetables are tender. Drain off fat. Stir cornstarch into meat mixture. Stir in chicken broth, soy sauce, ginger root, crushed red pepper, and curry powder. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in cooked spaghetti, bean sprouts, and green onion; heat through. If desired, garnish with additional sliced green onion. Recipe by: New Dieter's Cookbook Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”