I combined several recipes to come up with this one that my family loves. It is not only quick and delicious but healthy. I sometimes substitute boneless, skinless chicken breasts for the pork. —Joan Hallford, North Richland Hills, Texas
VERIFIED BY Taste of Home Test Kitchen
- 6 ounces uncooked whole wheat linguine
- 2 tablespoons cornstarch
- 3 tablespoons reduced-sodium soy sauce
- 1-1/2 cups reduced-sodium chicken broth
- 3 green onions, chopped
- 1-1/2 teaspoons canola oil
- 1 pork tenderloin (1 pound), cut into bite-size pieces
- 1 tablespoon minced fresh gingerroot
- 3 garlic cloves, minced
- 1-1/2 pounds fresh broccoli florets (about 10 cups)
- 1 tablespoon sesame seeds, toasted
- Cook linguine 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 to 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 linguine; sprinkle with sesame seeds. Yield: 4 servings.
Originally published as Broccoli-Pork Stir-Fry with Noodles in Taste of Home February/March 2018