Ingredients:
1 tablespoon oil
1/2 large sweet onions, thinly sliced
1 cup carrots, shredded
1 red peppers, thinly sliced
1 cup broccoli, chopped
2 garlic cloves, minced
1 tablespoon ginger, minced
8 ounces pork roast, cooked
4 ounces spaghetti, broken in pieces and cooked ( I used rice pasta)
1 (8 ounce) cans water chestnuts, drained
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon gluten-free soy sauce
Directions:
1. Heat oil in a large skillet or wok.
2. Add onion, carrots, red pepper, broccoli, garlic, and ginger. Stir fry until tender crisp.
3. Add cooked pork roast, spaghetti, and water chestnuts, and cayenne pepper, and cook over low heat, stirring occasionally until heated through.
4. Wisk together remaining ingredients, add to skillet or wok and cook until thickened.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.