I combined several recipes to come up with this dish that my family loves. It is not only quick and delicious but also healthy. I sometimes substitute boneless, skinless chicken breasts for the pork.
Ingredients
6 ounces uncooked whole wheat linguine
2 tablespoons cornstarch
3 tablespoons reduced-sodium soy sauce
1-1/2 cups reduced-sodium chicken broth
3 green onions, chopped
1-1/2 teaspoons canola oil
1 pork tenderloin (1 pound), cut into bite-sized pieces
Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onion.
In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan.
Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes.