Pork Saute with Vegetables
Ingredients
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4 cups cooked angel hair pasta
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1 teaspoon peanut oil
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1 pound boneless pork (about 2 thick-cut chops), cut into 1-inch cubes
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1/4 cup low-sodium soy sauce
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1/4 cup water
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1 tablespoon rice wine vinegar (red wine vinegar is OK)
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2 tablespoons sugar
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1 piece fresh ginger (about 1 to 2 inches), peeled and thinly sliced, to make about 1 tablespoon
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3 to 4 cloves garlic, peeled and chopped
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3 cups assorted mushrooms (shiitake, oyster, portobello, or ordinary white mushrooms)
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2 cups snow peas, ends trimmed
Directions
In a large pot, cook pasta according to package directions.
Meanwhile, heat oil in a deep frying pan, big enough so the pork fits on one layer. Brown pork on one side, then turn to brown other side, about 3 minutes in all. Sprinkle ginger and garlic over pork. Mix soy sauce, water, vinegar, and sugar and pour over all. Bring to a boil.
Once the pasta is cooked, strain from the water. Remove the pork mixture from heat and pour over angel hair pasta.
Serves 4
Each serving contains about 402 calories, 48 g carbohydrates, 33 g protein, 8 g fat, 650 mg sodium, and 5 g fiber.
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