1. Bring a large saucepan of water to a boil. 2. Add the pasta and cook according to package directions until al dente, 8 to 10 minutes. 3. Meanwhile, cut the broccoli florets from the stalks; keep the stalks for another use. 4. Cut the florets into small pieces. 5. Using a vegetable peeler, peel long, wide strips from the carrot. 6. Prepare the pepper. 7. Trim the fat from the pork and cut out any bones if there are any. 8. Slice the meat into thin bite-sized strips. 9. In a bowl, stir the cornstarch with 2 tablespoons of the teriyaki sauce until dissolved. 10. Stir in the remaining sauce and sesame oil, chili-garlic sauce and garlic. 11. Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. 12. When hot, add the pork. 13. Stir often until no pink remains, 3 to 4 minutes. 14. Stir the teriyaki mixture, then pour inches. 15. Add the broccoli, carrot and pepper. 16. Pour in the water. 17. Stir often until the vegetables are done as you like, 3 to 4 minutes. 18. Once the pasta is cooked, drain well and place in a large bowl. 19. Add the pork mixture and toss to coat. ---------------------------------------------------------------------------
Nutrition
Ingredients
