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Pork Spaghettini




Source of Recipe


Everyday with Rachael Ray






Recipe Introduction


serves 6
prep 30 min
cook 15 min





List of Ingredients



• 1/12 lbs boneless pork loin roast, sliced 1/4 inch thick and cut into 1/4 inch strips
  
• 1 1/2 c chicken broth
  
• 5 tbsp soy sauce
  
• 6 cloves garlic, coarsely chopped
  
• 1 lb spaghattini
  
• 1 lb snow peas
  
• 1/4 c veggie oil
  
• 1 lb cremini mushrooms, quartered
  
• 2 bunches scallions, cut into 1/2 inch pieces
  
• 1/2 c salted roasted peanuts
  






Instructions



1. In a bowl, combine pork, 1/2 c chicken broth, 2 tbsp soy sauce and half of the garlic.
   
2. In a large pot of boiling, salted water, cook pasta until al dente. Place snow peas in a colander and drain the pasta over them.
   
3. Meanwhile in a large, deep skillet, heat 2 tbsp oil over med-high heat. Add the mushrooms and cook until softened, about 3 min. Add the scallions and the remaining garlic and cook for 3 min; transfer to a small bowl. In the skillet, heat the remaining 2 tbsp oil. Add the pork mixture and cook until opaque, about 3 min. Add the remaining 1 cup of chicken broth and 3 tbsp soy sauce and cook until liquid is slightly thickened, about 4 min.
   
4. Return the mushroom mixture to the skillet and remove from the heat. Add the pasta and snow peas and toss. Top with the peanuts.