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
Directions
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.
Tip: Linguine or spaghetti can be used place of the thin spaghetti
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Average Rating:
sjpoor
Oct 3, 2020
Made this with what I had on-hand and it turned out really great. Had leftover pork steak that I sliced really thin. Broke the spaghetti into thirds before cooking. Used one can of chicken broth, 2 T cornstarch, 1.2 cup soy sauce, 4 tsp sesame oil and the ginger. No frozen vegs on-hand so used 1/2 cup zucchini, 1/2 cup red and green peppers, 2 cloves garlic, half and onion and 1 cup sliced sweet peas in the pod and 2 handfuls coleslaw mix. Next time I will go lighter on the pepper flakes. The other ingredients were listed and did not use brown sugar (forgot it). This is a wonderful recipe for leftover neat and using vegetables available. Forgot the broccoli until everything was ready to serve.
pajamaangel
May 1, 2020
This has got to be the best Asian meal I have made at home and I have made many. Definitely a keeper and a go-to when we feel like Asian food. Thank you for submitting this recipe!
Lorraine
Nov 23, 2019
So very delicious iits now a favorite
ma_spain
Feb 16, 2013
No comment left
pennymckay1
Jan 27, 2013
Have made twice and delicious both times.
BobbysChicagoBAbe
Jan 19, 2013
OMG! Is this ever good! Finally hit a home run in the Asian foods for my family. The only thing I changed was the vegetables. My daughter isn't crazy about broccoli, so I put in the carrots, water chestnuts, peas and mushrooms. We enjoyed the leftovers even more! My husband was only disappointed that he wasn't having his lunch at the garage, so he wasn't able to take this for lunch the next day. A definite keeper in this home! Thanks!
Reviews
Made this with what I had on-hand and it turned out really great. Had leftover pork steak that I sliced really thin. Broke the spaghetti into thirds before cooking. Used one can of chicken broth, 2 T cornstarch, 1.2 cup soy sauce, 4 tsp sesame oil and the ginger. No frozen vegs on-hand so used 1/2 cup zucchini, 1/2 cup red and green peppers, 2 cloves garlic, half and onion and 1 cup sliced sweet peas in the pod and 2 handfuls coleslaw mix. Next time I will go lighter on the pepper flakes. The other ingredients were listed and did not use brown sugar (forgot it). This is a wonderful recipe for leftover neat and using vegetables available. Forgot the broccoli until everything was ready to serve.
This has got to be the best Asian meal I have made at home and I have made many. Definitely a keeper and a go-to when we feel like Asian food. Thank you for submitting this recipe!
So very delicious iits now a favorite
No comment left
Have made twice and delicious both times.
OMG! Is this ever good! Finally hit a home run in the Asian foods for my family. The only thing I changed was the vegetables. My daughter isn't crazy about broccoli, so I put in the carrots, water chestnuts, peas and mushrooms. We enjoyed the leftovers even more! My husband was only disappointed that he wasn't having his lunch at the garage, so he wasn't able to take this for lunch the next day. A definite keeper in this home! Thanks!
No comment left