Pork Stir Fry
- 1 Package linguine
- 1/3 cup low sodium soy sauce
- 2 tlbs. rice vinegar
- 2 tea corn starch
- 1 tea white sugar
- 1/2 tea sesame oil
- 2 tlbs canola oil
- 2 cups snap peas
- 1 (12 oz) pork loin, sliced into thin strips
- 1 ( 8oz) package sliced mushrooms
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 green onions, sliced
Preparation time 20mins
Cooking time 30mins
Cook linguine according to package directions. Drain and set aside
Whisk soy sauce, vinegar, cornstarch, sugar and sesame oil together in a small bowl. Set aside
Heat canola oil in a large skillet over medium high heat. Cook snap peas and onions about 2 minutes ( Until onions have softened)
ADD Pork, mushrooms, peppers, and 1 clove garlic to pan and cook until pork is no longer pink.
Add remaining 2 cloves of garlic and stir.
Add sauce and stir until thickened.
Off heat, toss linguine into pork mixture and garnish with sliced green onions.