Peanut butter, ginger and honey make a decadent sauce for this noodle toss. "If I have fresh ginger on hand, I grate 1/4 tsp. to use in place of the ground ginger."
- 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. Stir-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.
Originally published as Asian Pork Linguine in Healthy Cooking April/May 2009, p64
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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