click on picture to enlarge	Indonesian Bamie with Pork Loin
			4 servings
Amount	Measure		Ingredients
1	pound		boneless pork loin, cut into 1/4-inch-thick strips
1	tablespoon		vegetable oil, divided
2	cloves		garlic minced
1/2 to 3/4	teaspoon		red pepper flakes, crushed
2	cups		coarsely shredded cabbage
1	cup		chopped celery
2	ea		green onions, cut into 1/2-inch pieces
1/4	cup		soy sauce
4	cups		cooked & drained vermicelli or angel hair pasta (broken into thirds before cooking)
Preparation In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2 to 3 minutes, or until cooked through. Remove from pan. Pour remaining oil into wok. Add cabbage, celrey and green onions; cook and stir 1 to 2 minutes, or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through.
Preparation Time: 20 minutes
Nutrient Information per Three-Ounce Serving:
Calories: 415 Sodium: 1262 mg Protein: 33 gm Cholesterol: 66 mg Fat: 11 gm
*supplied by National Pork Producers Council