6 oz. uncooked whole wheat linguire
2 tbsp. cornstarch
3 tbsp. reduced sodium soy sauce
1-1/2 cups reduced-sodium chicken broth
3 green onions, chopped
1-1/2 tsp. canola oil
1 pork tenderloin
(1 lb.), cut into
Bite-size pieces
1 tbsp. minced
Fresh gingerroot
3 garlic cloves, minced
1-1/2 fresh broccoli flowerets
(about 10 cups)
1 tbsp. sesame seeds, toasted
Cook linquire according to package directions; drain and
keep warm.
Whisk cornstarch into soy sauce and broth until smooth;
stir in green onions.
In a large nonstick skillet, heat oil over medium-high heat,
stir-fry pork 3 minutes.
Add ginger and garlic, cook and stir until pork is
browned, 2 minutes.
Remove from pan.
Add broth mixture skillet; bring to a boil.
Cook and stir until thickened, 1-2 minutes.
Add broccoli reduce heat.
Simmer, covered, until broccoli is crisp tender, 5-8 minutes.
Stir in pork, heat through, 2-3 minutes.
Serve over liquine sprinkle with sesame seeds.
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