| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Linguine |
|
|
Nonstick cooking spray |
| 8 |
oz |
Pork tenderloin, cut in thin |
|
|
Strips |
| 1 |
c |
Coarsely chopped red bell |
|
|
Pepper |
| 3/4 |
c |
Thinly sliced carrot |
| 1 |
cn |
(14 ounces) baby corn, |
|
|
Drained, and corn cut in |
|
|
Half |
| 1/2 |
c |
Thinly sliced scallions |
| 3/4 |
c |
Fat-free chicken broth |
| 1/4 |
c |
Bottled teriyaki sauce |
| 2 |
ts |
Cornstarch |
| 1 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Dark Oriental sesame oil |
INSTRUCTIONS
1. Bring a large pot of water to a boil. Add pasta and cook according to
package directions. Drain, rinse with cold water and return to pot.
2. While pasta cooks, spray a large nonstick skillet with cooking spray.
Heat over medium-high heat. Add pork. Cook 2 to 3 minutes, stirring often,
until golden and cooked through. Remove from skillet.
3. Spray skillet again. Add bell pepper and carrots. Stir over medium-high
heat 2 to 3 minutes, until vegetables are crisp-tender. Stir in corn and
scallions.
4. Mix remaining ingredients until well blended. Stir into skillet and
bring to a boil. Boil 30 seconds, or until thickened and clear.
5. Stir in pasta and pork. Cook until heated through
Posted to MC-Recipe Digest V1 #160
Date: Fri, 19 Jul 1996 17:56:34 -0400
From: CookieTstr@aol.com
Recipe By :Womans Day
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