0 Picture
Ingredients
- 8 oz lean pork tenderloin, cut in 1/4-inch-wide strips
- 3 Tbsp low-sodium soy sauce, divided
- 1 Tbsp minced garlic
- 2 Tbsp ginger root, fresh, minced
- 8 oz uncooked linguini
- 1/8 tsp table salt, or to taste (for cooking pasta)
- 1/2 cup(s) carrot(s), thinly sliced
- 1 tsp canola oil
- 4 oz button mushrooms, or shiitake mushroom caps, sliced
- 1/2 cup(s) reduced-sodium chicken broth
- 1 tsp toasted sesame oil
- 1/3 cup(s) scallion(s), sliced
Details
Servings 4
Preparation
Step 1
* In a medium bowl, toss pork with 2 tablespoons of soy sauce, garlic and ginger; let stand 20 minutes.
* Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.
* Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.
* Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.
65 people rated this recipe
Course: main meals
PointsPlus™ Value: 8
Servings: 4
Preparation Time: 20 min
Cooking Time: 20 min
Level of Difficulty: Easy
A revamped restaurant favorite. Full of flavor and fresh ingredients; not calories and fat.
Review this recipe