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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit. Ingredients:
1 (8 ounce) package linguine |
1/3 cup low-sodium soy sauce |
2 tablespoons rice vinegar |
2 teaspoons cornstarch |
1 teaspoon white sugar |
1/2 teaspoon sesame oil |
2 tablespoons canola oil |
2 cups snap peas |
1 small sweet onion, chopped |
1 (12 ounce) pork tenderloin, cut into thin strips |
1 (8 ounce) package sliced white mushrooms |
1 red bell pepper, chopped |
1 clove garlic, chopped |
1/2 teaspoon chopped fresh ginger, or to taste |
2 cloves garlic, chopped |
3 green onions, sliced |
Directions:
1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
2. Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
3. Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
4. Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.
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