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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds, Jacquelynn McCown reports from Palm Beach Gardens, Florida. Ingredients:
6 tablespoons reduced-sodium soy sauce, divided |
1/4 to 1/2 teaspoon minced fresh gingerroot |
2 garlic cloves, minced |
1 pound boneless pork loin, cut into 2-inch strips |
4 ounces uncooked thin spaghetti |
3 teaspoons canola oil, divided |
4 cups thinly sliced napa (chinese) cabbage |
2 large onions, sliced |
1 cup thinly sliced carrots |
1/3 cup sweet white wine or chicken broth |
4-1/2 teaspoons sugar |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain.
2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat. Yield: 6 servings.
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