12 oz package uncooked linguine
2 tablespoons canola oil
12 oz pork tenderloin, cut into thin strips
1 cup chicken broth
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup onion, chopped
2 cups cabbage, chopped
1/2 cup green pepper, chopped
5 white mushrooms, sliced
2 small carrots, peeled and julienned
2 garlic cloves, minced
Cook linguine according to package directions, 8-9 minutes. Drain.
In large skillet, heat oil and cook pork until no longer pink, about 4-5 minutes. Remove from skillet and set aside.
Meanwhile, in small bowl, whisk together, broth, soy sauce, brown sugar, rice vinegar, oil, pepper, ginger, and cornstarch. Set aside.
In medium hot skillet, cook onion, cabbage, green pepper, mushrooms, carrots and garlic until tender, about 2-3 minutes, adding more oil if necessary. Add soy sauce and cook, stirring until sauce thickens. Add cooked pork and linguine, tossing to coat. Serves 4-6.
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