 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
Peanut butter, ginger and honey make a decadent sauce for this noodle toss. If I have fresh ginger on hand, I grate 1/4 tsp. to use in place of the ground ginger. Ingredients:
6 ounces uncooked linguine |
2 teaspoons cornstarch |
1/2 cup water |
1/4 cup reduced-fat creamy peanut butter |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon honey |
1/2 teaspoon garlic powder |
1/8 teaspoon ground ginger |
1 pound boneless pork loin chops, cubed |
3 teaspoons sesame oil, divided |
2 medium carrots, sliced |
1 medium onion, halved and sliced |
Directions:
1. Cook linguine according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside.
2. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Return pork to the pan. Drain linguine; add to the pan and stir to coat. Yield: 5 servings.
|
|