“This is a very tasty way to serve boneless fast fry pork chops and get a good serving of veggies at the same time.”

Ingredients Nutrition

  • 250 g fettuccine
  • 1 bunch broccoli
  • 1 large carrot
  • 1 yellow pepper, cut into julienne strips
  • 4 centre cut fast fry pork chops, preferably boneless
  • 1 tablespoon cornstarch
  • 12 cup teriyaki sauce
  • 1 tablespoon dark sesame oil
  • 1 12 teaspoons hot chili-garlic sauce
  • 4 garlic cloves, minced
  • vegetable oil (for frying)
  • 14 cup water


  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.

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