- Cook Time
- Prep Time
- 1 1/2 pounds boneless pork loin roast, sliced 1/4 inch thick and cut into 1/4-inch strips
- 1 1/2 cups chicken broth
- 5 tablespoons soy sauce
- 6 cloves garlic, coarsely chopped
- 1 pound spaghettini
- 1 pound snow peas
- 1/4 cup vegetable oil
- 1 pound cremini mushrooms, quartered
- 2 bunches scallions, cut into 1/2-inch pieces
- 1/2 cup salted roasted peanuts
In a bowl, combine the pork, 1/2 cup chicken broth, 2 tablespoons soy sauce and half of the garlic.
In a large pot of boiling, salted water, cook the pasta until al dente. Place the snow peas in a colander and drain the pasta over them.
Meanwhile, in a large, deep skillet, heat 2 tablespoons oil over medium-high heat. Add the mushrooms and cook until softened, about 3 minutes. Add the scallions and the remaining garlic and cook for 3 minutes; transfer to a small bowl. In the skillet, heat the remaining 2 tablespoons oil. Add the pork mixture and cook until opaque, about 3 minutes. Add the remaining 1 cup chicken broth and 3 tablespoons soy sauce and cook until the liquid is slightly thickened, about 4 minutes.
Return the mushroom mixture to the skillet and remove from the heat. Add the pasta and snow peas and toss. Top with the peanuts.