“Make you own Chinese takeout! Many common Chinese seasonings, like soy sauce and fresh gingerroot, are inexpensive and keep well. (From Betty Crocker's "Money Saving Meals" cookbook).”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from pork. Cut pork with grain into 2x1" strips.
  2. Cut strips across grain into 1/8" slices.
  3. Remove strings from peas.
  4. In 3 quart saucepan, heat 2 quarts water to boiling.
  5. Add peas, carrots and linguine; heat to boiling.
  6. Boil 2-3 minutes or just until linguine is tender; drain.
  7. In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
  8. In 12" skillet or wok, heat oil over Medium-High heat.
  9. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink.
  10. Stir broth mixture; add to pork mixture and stir.
  11. Stir in peas, carrots and linguine.
  12. Cook 2 minutes, stirring occasionally.
  13. Sprinkle with sesame seeds, if desired.

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