Guest Blogger: Coco Kapusta (My mom!)
My mom tried this new recipe out, and wanted to share it with you all! She even made it for me last weekend, so I could try it first before I blogged it (awwwww!) This was fantastic! We hardly eat pork, because we are always making chicken dishes. But I am definitely going to make this for Chad soon....I bet it would be great for leftover's too! It uses whole wheat linguini noodles, and lite-soy. Better yet it is a Weight Watcher's recipe too! I know you will love it, my dad is obsessed...enjoy ;)
~8 oz. lean pork tenderloin, cut in thin 1/4-inch-wide strips
~3 tbsp low-sodium soy sauce, divided
~1 tbsp. minced garlic
~2 tbsp. ginger root, fresh, minced
~8 oz. uncooked linguini (she used Barilla whole wheat linguini)
~1/8 tsp. table salt, or to taste (for cooking pasta)
~1/2 cup(s) carrot(s), thinly sliced
~1 tsp. canola oil
~4 oz button mushrooms, or shiitake mushroom caps, sliced
~1/2 cup(s) reduced-sodium chicken broth
~1 tsp. toasted sesame oil
~1/3 cup(s) scallion(s), sliced
In a medium bowl, toss pork with 2 tablespoons of soy sauce, garlic and ginger; let stand 20 minutes.
Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.
Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.
Preparation Time: 20 min
Cooking Time: 20 min
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