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Ingredients
- 8 ounce Linguine
- Â Â Nonstick cooking spray
- 8 ounce Pork tenderloin, cut in thin
- Â Â Strips
- 1 c. Coarsely minced red bell
- Â Â Pepper
- 3/4 c. Thinly sliced carrot
- 1 can (14 ounces) baby corn,
- Â Â Liquid removed, and corn cut in
- Â Â Half
- 1/2 c. Thinly sliced scallions
- 3/4 c. Fat-free chicken broth
- 1/4 c. Bottled teriyaki sauce
- 2 tsp Cornstarch
- 1Â 1/2 tsp Chopped garlic
- 1 tsp Dark Oriental sesame oil
Directions
- 1. Bring a large pot of water to a boil. Add in pasta and cook according to package directions. Drain, rinse with cool water and return to pot.
- 2. While pasta cooks, spray a large nonstick skillet with cooking spray.
- Heat over medium-high heat. Add in pork. Cook 2 to 3 min, stirring often, till golden brown and cooked through. Remove from skillet.
- 3. Spray skillet again. Add in bell pepper and carrots. Stir over medium-high heat 2 to 3 min, till vegetables are crisp-tender. Stir in corn and scallions.
- 4. Mix remaining ingredients till well blended. Stir into skillet and bring to a boil. Boil 30 seconds, or possibly till thickened and clear.
- 5. Stir in pasta and pork. Cook till heated through
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 43 | 11% |
| Total Fat 4.94g | 6% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 38mg | 13% |
| Sodium 1035mg | 43% |
| Potassium 686mg | 20% |
| Total Carbs 65.52g | 17% |
| Dietary Fiber 4.9g | 16% |
| Sugars 8.36g | 6% |
| Protein 23.12g | 37% |
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