Ingredients
2 teaspoons cornstarch1/2 cup reduced-sodium chicken broth2 teaspoons oyster sauce1/4 teaspoon curry powderDash hot pepper sauce2 ounces uncooked multigrain or whole wheat spaghetti1/3 pound pork tenderloin, cut into thin strips1-1/2 teaspoons canola oil, divided1 small green pepper, julienned1 small sweet red pepper, julienned1 small sweet yellow pepper, julienned2 tablespoons chopped leek (white portion only)1 garlic clove, minced2 tablespoons minced fresh cilantro, divided
Preparation
In a small bowl, combine cornstarch and broth until smooth. Stir in the oyster sauce, curry powder and hot pepper sauce; set aside. Cook spaghetti according to package directions.
Meanwhile, in a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1 teaspoon oil until no longer pink; remove and keep warm. Stir-fry the peppers, leek and garlic in remaining oil for 3-4 minutes or just until crisp-tender.
Stir reserved broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain spaghetti; add to the pan. Add pork and 1 tablespoon cilantro; toss to combine and heat through. Sprinkle with remaining cilantro.
