Description
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
- ⅓ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon white sugar
- ½ 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
- ½ teaspoon chopped fresh ginger, or to taste
- 2 cloves garlic, chopped
- 3 green onions, sliced
Instructions
- 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.
- Whisk soy sauce
- vinegar
- cornstarch
- sugar
- and sesame oil together in a small bowl.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4