Pork and Linguine Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup reduced sodium chicken broth2 1/2 Tbs soy sauce, reduced sodium2 Tbs rice vinegar4 tsp cornstarch6 ounces pork loin, trimmed of fat, cut into 1/2-inch pieces5 tsp peanut oil1 medium red bell pepper seeded and sliced into strips 2 cups Napa cabbage, 1/4 inch wide strips4 cloves garlic, minced1/3 cup scallions, chopped2 tbs minced fresh ginger1/2 large snow peas, chopped in half1/2 cup sliced water chestnuts, rinsed and drained3 tbs chopped fresh cilantro10 ounces whole wheat linguine
1 Heat a large pot of water to boiling for the pasta. In a small bowl, combine the broth, soy sauce, and vinegar and stir to blend. Set aside. On a plate, spread 2 tablespoons of the cornstarch. Dredge the pork in the cornstarch, shaking off the excess. In a large non-stick skillet, heat the oil over medium heat. Add the pork and cook, stirring frequently, until golden brown, about 3 minutes. With a slotted spoon, transfer the pork to a plate.
2 Add the bell pepper to the pan and cook for 1 minute. Add the cabbage and cook, stirring frequently, until crisp-tender, about 3 minutes. Add the garlic, scallions, and ginger and cook until fragrant, about 1 minute. Add the snow peas and water chestnuts and cook until the snow peas are crisp-tender, about 2 minutes. Add the broth. Bring to a boil over medium-high heat.
3 In a cup, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water, stir to blend, and stir into the vegetables. Cook, stirring constantly, until slightly thickened, about 1 minute. Add the pork, reduce the heat to medium-low, and cook until cooked through, about 1 minute longer. Stir in the cilantro.
4 Cook the linguine in the boiling water until just tender. Drain well. Transfer the sauce to a large bowl, add the linguine, and toss to combine. Spoon onto 4 plates and serve.
Serving Size: 11.3 ounces
Number of Servings: 4
Recipe submitted by SparkPeople user ASPIRED.CHEF.
2 Add the bell pepper to the pan and cook for 1 minute. Add the cabbage and cook, stirring frequently, until crisp-tender, about 3 minutes. Add the garlic, scallions, and ginger and cook until fragrant, about 1 minute. Add the snow peas and water chestnuts and cook until the snow peas are crisp-tender, about 2 minutes. Add the broth. Bring to a boil over medium-high heat.
3 In a cup, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water, stir to blend, and stir into the vegetables. Cook, stirring constantly, until slightly thickened, about 1 minute. Add the pork, reduce the heat to medium-low, and cook until cooked through, about 1 minute longer. Stir in the cilantro.
4 Cook the linguine in the boiling water until just tender. Drain well. Transfer the sauce to a large bowl, add the linguine, and toss to combine. Spoon onto 4 plates and serve.
Serving Size: 11.3 ounces
Number of Servings: 4
Recipe submitted by SparkPeople user ASPIRED.CHEF.
Nutritional Info Amount Per Serving
- Calories: 480.9
- Total Fat: 13.3 g
- Cholesterol: 32.9 mg
- Sodium: 637.5 mg
- Total Carbs: 66.4 g
- Dietary Fiber: 8.2 g
- Protein: 23.2 g
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