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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Make you own Chinese takeout! Many common Chinese seasonings, like soy sauce and fresh gingerroot, are inexpensive and keep well. (From Betty Crocker's Money Saving Meals cookbook). Ingredients:
1/2 lb boneless pork loin |
2 1/2 cups sugar snap peas |
1 1/2 cups baby carrots, cut lengthwise into 1/4-inch sticks |
0.5 (9 ounce) package fresh linguine, cut into 2-inch pieces |
1/3 cup chicken broth |
1 tablespoon soy sauce |
2 teaspoons cornstarch |
1 teaspoon sugar |
2 teaspoons finely chopped gingerroot |
2 -4 garlic cloves, finely minced |
2 teaspoons canola oil |
1/2 cup red onion, thinly sliced |
toasted sesame seeds (optional) |
Directions:
1. Trim fat from pork. Cut pork with grain into 2x1 strips.
2. Cut strips across grain into 1/8 slices.
3. Remove strings from peas.
4. In 3 quart saucepan, heat 2 quarts water to boiling.
5. Add peas, carrots and linguine; heat to boiling.
6. Boil 2-3 minutes or just until linguine is tender; drain.
7. In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
8. In 12 skillet or wok, heat oil over Medium-High heat.
9. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink.
10. Stir broth mixture; add to pork mixture and stir.
11. Stir in peas, carrots and linguine.
12. Cook 2 minutes, stirring occasionally.
13. Sprinkle with sesame seeds, if desired.
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