| 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
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