Ingredients:
- 8 oz. linguine
- ⅓ cup low-sodium soy sauce
- 2 Tbsp. rice vinegar
- 2 tsp. cornstarch
- 1 tsp. sugar
- ½ tsp. sesame oil
- 2 Tbsp. canola oil
- 2 cups snap peas
- 1 small sweet onion, chopped
- 12 oz. pork tenderloin, cut into thin strips
- 8 oz. pkg. sliced white mushrooms
- 1 medium red bell pepper, chopped
- 3 cloves garlic, chopped, divided
- ½ tsp. chopped fresh ginger
- 3 green onions, sliced
Directions:
- Bring a large pot of lightly salted water to a boil; cook linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
- Meanwhile, whisk soy sauce, vinegar, cornstarch, sugar and sesame oil together in a small bowl. Heat canola oil in a large skillet over medium-high heat. Add snap peas and onion; cook and stir until onion is translucent, about 2 minutes.
- Add pork, mushrooms, red bell pepper, 1/3 of the garlic and ginger; cook until pork is no longer pink, about 2 minutes.
- Add remaining garlic to the skillet and cook until fragrant, about 1 minute. Pour in soy sauce mixture; cook and stir until sauce thickens, about 1 minute. Remove from the heat.
- Stir linguine into the skillet until coated; sprinkle green onions over top.
