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Prep 25min
Total25min
Servings6
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Ingredients
1/2
lb pork boneless loin
2
cups fresh sugar snap pea pods
1
cup baby-cut carrots, cut lengthwise into 1/4-inch sticks
1/2
package (9-oz size) refrigerated linguine, cut into 2-inch pieces
1/3
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon soy sauce
2
teaspoons cornstarch
1
teaspoon sugar
2
teaspoons finely chopped gingerroot
2
to 4 cloves garlic, finely chopped
2
teaspoons vegetable oil
1/2
cup thinly sliced red onion
Toasted sesame seed*, if desired
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Steps
1
Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
2
In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
3
In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
4
In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.
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Pick up some egg rolls at the deli to serve with this Asian dish.
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Nutrition Facts
Serving Size:1 Serving
Calories
250
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
25mg
Sodium
230mg
Total Carbohydrate
41g
Dietary Fiber
3g
Protein
16g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Starch; 2 Vegetable; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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