Ingredients
6 ounces uncooked linguine2 teaspoons cornstarch1/2 cup water1/4 cup reduced-fat creamy peanut butter2 tablespoons reduced-sodium soy sauce1 tablespoon honey1/2 teaspoon garlic powder1/8 teaspoon ground ginger1 pound boneless pork loin chops, cubed3 teaspoons sesame oil, divided2 medium carrots, sliced1 medium onion, halved and sliced
Preparation
Cook linguine according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside.
In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
Return pork to the pan. Drain linguine; add to the pan and stir to coat.
