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Pork Stir Fry


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  • 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


Step 1

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.


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