Pork and Linguine Stir-Fry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pork and Linguine Stir-Fry calories by ingredient
Introduction
Water chestnuts, snow peas, and red pepper provide crunch, while the subtle sweetness of whole wheat linguine plays well against this gingery sauce. Compared to regular green cabbage, Napa cabbage has longer, crisper, and milder flavored leaves. If unavailable, you may substitute three or four ribs of thinly sliced celery Water chestnuts, snow peas, and red pepper provide crunch, while the subtle sweetness of whole wheat linguine plays well against this gingery sauce. Compared to regular green cabbage, Napa cabbage has longer, crisper, and milder flavored leaves. If unavailable, you may substitute three or four ribs of thinly sliced celeryNumber of Servings: 4
Ingredients
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1 cup reduced sodium chicken broth
2 1/2 Tbs soy sauce, reduced sodium
2 Tbs rice vinegar
4 tsp cornstarch
6 ounces pork loin, trimmed of fat, cut into 1/2-inch pieces
5 tsp peanut oil
1 medium red bell pepper seeded and sliced into strips
2 cups Napa cabbage, 1/4 inch wide strips
4 cloves garlic, minced
1/3 cup scallions, chopped
2 tbs minced fresh ginger
1/2 large snow peas, chopped in half
1/2 cup sliced water chestnuts, rinsed and drained
3 tbs chopped fresh cilantro
10 ounces whole wheat linguine
Directions
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.