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Ingredients
6 Ounces spaghetti, cooked
1 Tablespoon cornstarch
1 3/4 Cups chicken broth
1/3 Cup soy sauce
2 Tablespoons brown sugar
1 Teaspoon ground ginger
1/4 Teaspoon salt
1/4 Teaspoon crushed red pepper flakes
1 Pound pork tenderloin, halved lengthwise, sliced
2 Teaspoons sesame oil
1 Onion, chopped
1 (16 oz) Package frozen broccoli, carrots and water chestnuts
1 Cup frozen peas
Instructions
Combine cornstarch and next 6 ingredients in a bowl until smooth, set aside. Stir fry pork in oil in a skillet until browned. Remove, keep warm. Stir fry onion 2 minutes. Add broccoli mixture; stir fry until vegetables are tender. Stir cornstarch mixture and add to pan. Stir in peas. Bring to a boil, cook until thickened. Add pork and spaghetti to pan, heat through.