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Pasta Pepper and Pork


12 oz pork-cut in bite size pieces

1 cup chicken broth

4 tbsp shoyu(soy sauce)

2 tsp cornstarch

5 oz Chinese long rice

8 green onions-coarsely chopped

1 cup snow peas

1/4 tsp lemon peel or 2 tbsp lemon grass

1 1/2 tsp toasted sesame oil

1/2 tsp crushed red pepper

1 tbsp cooking oil

2 cloves garlic-minced

1 red or green bell pepper-julienned


Mix the chicken broth,cornstarch and 2 tbsp of the shoyu together and set aside.

Cook the long rice according to package directions,drain and set aside.

Mix together the pork,remaining shoyu,lemon peel,sesame oil and crushed red pepper.

Set this aside to marinate for 20 minutes.

Saute the garlic in the cooking oil for 15 seconds.

Add in the green onions,bell pepper and snow peas.

Cook for 2 minutes and then remove from skillet.

Add the pork,including the marinade,to the skillet and cook til meat is done.

Push the pork to the sides of the skillet and pour the broth into the center.

Cook and stir til mixture has begun to thicken.

Add in the veggies and long rice and stir all together til well coated and hot clear through.