Organic Pork Stir Fry

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Pork loin - cut 1" by 2" strips
1 lb	454g / 16oz	Andouille sausage - cut 1/2" rounds
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Littleneck clams
1 cup	62g / 2.2oz	Chopped spring onions
3 cups	711ml	Kale - cut chiffonade
1/2 lb	227g / 8oz	Broccoli rabe - cut 3" pieces
1 lb	454g / 16oz	Cooked spaghetti
		Creole seasoning - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat a saute pan. Add olive oil and heat. Add the pork and cook for 1 minute. Add the sausage and cook for 3 minutes. Season with salt and pepper. Adds the clams, onions, kale and broccoli rabe and saute for 3 minutes. Cover the pan and steam for 5 minutes, or until clams open.

Add the pasta and toss to combine. Season with salt and pepper. Pour into a large serving dish and garnish with Creole seasoning.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D49) - from the TV FOOD - NETWORK

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