Home made sauce tastes authentic.
This dish is so quick and easy to make
1 lb. pork tenderloin, halved lengthwise and thinly sliced
salt and pepper taste
1 t. minced garlic
2 t. sesame oil
6 oz. uncooked thin spaghetti
1 medium onion, chopped
¾ c. mini carrots, sliced
2 c. small broccoli florets
1 can water chestnuts, drained
1 c. frozen peas
1 Tbls. cornstarch
1-3/4 c. chicken broth
1/3 c. low sodium soy sauce (Kikkoman)
2 Tbls. brown sugar
1 t. ground ginger
¼ t. salt
¼ t. red pepper flakes, optional
Add pork tenderloin slices and minced garlic to a zip lock bag; season with salt and pepper and refrigerate for a few hours.
When ready to cook, in a small bowl combine cornstarch, broth, soy sauce, brown sugar, ginger, salt and red pepper flakes, if using. Set aside.
Heat sesame oil in a large skillet or wok and stir-fry pork about 6 minutes or until browned. Remove with a slotted spoon; keep warm.
While pork is browning, cook spaghetti according to package directions. Drain and set aside.
After pork has been removed from pan, add a little oil and stir-fry onions for 2 minutes. Add carrots and cook another 1-2 minutes. Then add broccoli and water chestnuts and stir-fry until all vegetables are tender-crisp.
Stir cornstarch mixture with a whisk and add to pan. Add peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened.
Drain spaghetti. Add pork and spaghetti to the pan; heat through.