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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A simple and tasty recipe from Rachael Ray. Ingredients:
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 |
Directions:
1. In a bowl, combine the pork, 1/2 cup chicken broth, 2 tablespoons soy sauce and half of the garlic.
2. 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.
3. 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.
4. Return the mushroom mixture to the skillet and remove from the heat. Add the pasta and snow peas and toss. Top with the peanuts.
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