Prep 30 mins
Cook 15 mins
A simple and tasty recipe from Rachael Ray.
- 1 1⁄2 lbs boneless pork loin roast, sliced 1/4 inch thick and cut into 1/4-inch strips
- 1 1⁄2 cups chicken broth
- 5 tablespoons soy sauce
- 6 garlic cloves, coarsely chopped
- 1 lb spaghettini
- 1 lb snow peas
- 1⁄4 cup vegetable oil
- 1 lb cremini mushroom, quartered
- 2 bunches scallions, cut into 1/2-inch pieces
- 1⁄2 cup dry roasted salted peanut
- In a bowl, combine the pork, 1/2 cup chicken broth, 2 tablespoons soy sauce and half of the garlic.
- In a large pot of boiling, salted water, cook the pasta until al dente. Place the snow peas in a colander and drain the pasta over them.
- Meanwhile, in a large, deep skillet, heat 2 tablespoons oil over medium-high heat. Add the mushrooms and cook until softened, about 3 minutes. Add the scallions and the remaining garlic and cook for 3 minutes; transfer to a small bowl. In the skillet, heat the remaining 2 tablespoons oil. Add the pork mixture and cook until opaque, about 3 minutes. Add the remaining 1 cup chicken broth and 3 tablespoons soy sauce and cook until the liquid is slightly thickened, about 4 minutes.
- Return the mushroom mixture to the skillet and remove from the heat. Add the pasta and snow peas and toss. Top with the peanuts.
This was very good, bout some of my family thought that it might have been to garlicky. I thought it was ok though, but I loved the combo of veggies in this, and will be saving this one. Also,I thought the sauce was good along with the meat. Made for Aus/Nz swap. #31.
This was a quick, easy and delicious stirfry, made on a Saturday evening when I had spent all afternoon cooking and preparing for a Sunday lunch and REALLY didn't want to make anything too complicated for supper! Unfortunately, I didn't have any snowpeas, so I used fresh garden peas instead, but I would definitely use snowpeas next time, they are so good in stirfries. I just steamed the peas quickly before adding them to the pasta. The meat and sauce were well-flavoured and easily prepared. As with most stirfries, the secret is in the preparation, getting everything ready beforehand. We enjoyed this very much, thank you JB! Made for PAC Fall 2008