Asian Pork Linguine
Asian Pork Linguine might be just the Asian recipe you are searching for. For $1.88 per serving, you get a main course that serves 5. Watching your figure? This dairy free recipe has 403 calories, 28g of protein, and 16g of fat per serving. This recipe is liked by 106 foodies and cooks. A mixture of carrots, low sodium soy sauce, garlic powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is tremendous. Similar recipes are Asian Linguine Salad, Spicy Asian Stir-Fry with Whole-Wheat Linguine, and Pork Linguine Toss.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 medium carrots, sliced
2 teaspoons cornstarch
1/4 cup reduced-fat creamy peanut butter
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
1 tablespoon honey
6 ounces uncooked linguine
2 tablespoons reduced-sodium soy sauce
1 medium onion, halved and sliced
1 pound boneless pork loin chops, cubed
3 teaspoons sesame oil, divided
1/2 cup water
Equipment:
bowl
whisk
frying pan
wok
Cooking instruction summary:
Directions 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. Stif-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 CookingApril/May 2009, p64 Nutritional Facts 1 cup equals 376 calories, 13 g fat (3 g saturated fat), 44 mg cholesterol, 358 mg sodium, 39 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Cook linguine according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth.
2. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside.
3. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 2 teaspoons oil until no longer pink.
4. Remove and keep warm. Stif-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.
5. Return pork to the pan.
6. Drain linguine; add to the pan and stir to coat.
Nutrition Information:
covered percent of daily need
