Makes 6 to 8 servings
1 pound spaghetti
3/4 cup chicken broth
1/2 cup soy sauce
2 teaspoons sugar
2 tablespoons peanut oil
2 pork tenderloins (about 2 pounds total), thinly sliced
8 scallions, thinly sliced
2 carrots, sliced diagonally
1/2 pound fresh mushrooms, sliced
1/2 pound fresh snow peas, trimmed
- Prepare the spaghetti according to the package directions; drain and keep warm in a large serving bowl.
- Meanwhile, in a small bowl, combine the chicken broth, soy sauce, and sugar; mix well and set aside.
- In a large skillet, heat the oil over high heat. Add the pork and cook until no pink remains, stirring constantly.
- Add the scallions, carrots, mushrooms, snow peas, and the chicken broth mixture. Stir-fry for 3 to 5 minutes, or until the vegetables are crisp-tender. Toss with the spaghetti and serve.
NOTE: This can also be made with beef or chicken; just slice it thinly and proceed as directed.
