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Hi...
We just had this for dinner tonight....yum!!
The peanut butter, ginger and honey make a decadent sauce for this noodle toss.
I got this recipe from my newest Taste of Home Healthy Cooking magazine....so it's good for you too! I used whole wheat linguine so that made it even healthier!!
Enjoy!
hugs,
peg
We just had this for dinner tonight....yum!!
The peanut butter, ginger and honey make a decadent sauce for this noodle toss.
I got this recipe from my newest Taste of Home Healthy Cooking magazine....so it's good for you too! I used whole wheat linguine so that made it even healthier!!
Enjoy!
hugs,
peg
Asian Pork Linguine |
6 ounces uncooked linguine
2 teaspoons cornstarch
1/2 cup water
1/4 cup reduced-fat creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
1 pound boneless pork loin chops, cubed
3 teaspoons sesame oil, divided
2 medium carrots, sliced
1 medium onion, halved and sliced
Cook linguine according to package directions. For sauce, in a small bowl, combine
cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey,
garlic powder and ginger until blended; set aside. In a large nonstick skillet
or wok coated with cooking spray, stir-fry pork in 2 teaspoons oil until no
longer pink. Remove and keep warm. Stif-fry carrots and onion in remaining oil
until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and
stir for 2 minutes or until thickened. Return pork to the pan. Drain linguine;
add to the pan and stir to coat.
Yield: 5 servings.
Recipe source: Taste of Home Healthy Cooking magazine, April/May, 2009, submitted by Lisa Varner of Greenville, South Carolina.
http://www.tasteofhome.com/recipes/Asian-Pork-Linguine
