- 6 ounces uncooked thin spaghetti
- 1 tablespoon cornstarch
- 1-3/4 cups chicken broth
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 pound pork tenderloin, halved lengthwise and thinly sliced
- 2 teaspoons sesame oil
- 1 medium onion, chopped
- 1 package (16 ounces) frozen broccoli, carrots and water chestnuts
- 1 cup frozen peas
- Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside.
- Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender.
- Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Drain spaghetti. Add pork and spaghetti to the pan; heat through.
1-1/2 cups: 355 calories, 6g fat (1g saturated fat), 53mg cholesterol, 1168mg sodium, 46g carbohydrate (12g sugars, 5g fiber), 28g protein.