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Prep 15 mins
Cook 10 mins
Make you own Chinese takeout! Many common Chinese seasonings, like soy sauce and fresh gingerroot, are inexpensive and keep well. (From Betty Crocker's "Money Saving Meals" cookbook).
- 1⁄2 lb boneless pork loin
- 2 1⁄2 cups sugar snap peas
- 1 1⁄2 cups baby carrots, cut lengthwise into 1/4-inch sticks
- 0.5 (9 ounce) package fresh linguine, cut into 2-inch pieces
- 1⁄3 cup chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 teaspoons finely chopped gingerroot
- 2 -4 garlic cloves, finely minced
- 2 teaspoons canola oil
- 1⁄2 cup red onion, thinly sliced
- toasted sesame seeds (optional)
- Trim fat from pork. Cut pork with grain into 2x1" strips.
- Cut strips across grain into 1/8" slices.
- Remove strings from peas.
- In 3 quart saucepan, heat 2 quarts water to boiling.
- Add peas, carrots and linguine; heat to boiling.
- Boil 2-3 minutes or just until linguine is tender; drain.
- In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
- In 12" skillet or wok, heat oil over Medium-High heat.
- Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink.
- Stir broth mixture; add to pork mixture and stir.
- Stir in peas, carrots and linguine.
- Cook 2 minutes, stirring occasionally.
- Sprinkle with sesame seeds, if desired.