1/2 (9-ounce) package refrigerated linguine, cut into
1/3 cup chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons minced gingerroot
2 to 4 cloves garlic, minced
2 teaspoons canola oil
1/2 cup thinly sliced red onion
Toasted sesame seeds (optional)
1. Trim fat from pork. Cut the meat with grain into 1-by-2-inch strips, then cut across grain into 1/8-inch slices. (Pork will be easier to cut if partially frozen.)
2. Remove strings from pea pods.
3. In a 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; boil until linguine is just tender, 2 to 3 minutes. Drain.
4. In a small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
5. In a 12-inch nonstick skillet or wok, heat the oil medium-hot and stir-fry pork and onion until pork is no longer pink, about 2 minutes. Stir broth mixture into the pork mixture. Stir in pea pods, carrots and linguine; stir-cook to heat through, 2 minutes.
6. Serve garnished with toasted sesame seeds, if desired.
- From The
Betty Crocker Cookbook for Women
by Rita Redberg (Wiley, $24.95).Per serving: 200 calories, 17 grams protein, 21 grams carbohydrates, 6 grams sugar, 5 grams fat, 35 milligrams cholesterol, 370 milligrams sodium, 4 grams dietary fiber.