6 oz. thin spaghetti, uncooked
1 lb. boneless pork chops, cut into thin strips
1/2 t. salt
1/2 t. pepper
2 t. oil, divided
2 c. fresh green beans, cut into 1-inch pieces
1 celery rib, thinly sliced
1/8 c. onion, chopped
1/4 c. water
3 T. soy sauce
1 T. butter
Cook pasta according to package directions. Meanwhile, sprinkle pork with salt & pepper. In a large non-stick skillet or greased wok, stir-fry pork in 1 teaspoon oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the green beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.
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Tips: This was a delicious stir-fry meal and it was easy enough for the kids to pick around the celery and onions if you have little ones that turn up their noses (I do). Even without those items, it still left my kids with pork, pasta and green beans so I wasn't complaining. I was happy to find a recipe that used a lot of the green beans I picked from the garden. I also shared this recipe at Hospitality Haven's Taste the World & Dining with Debbie's What's On The Menu Wednesday.
Recipe adapted from Taste of Home Healthy Cooking Magazine (Dec/Jan 2009)