Ingredients
6 tablespoons reduced-sodium soy sauce, divided1/4 to 1/2 teaspoon minced fresh gingerroot2 garlic cloves, minced1 pound boneless pork loin, cut into 2-inch strips4 ounces uncooked thin spaghetti3 teaspoons canola oil, divided4 cups thinly sliced napa (Chinese) cabbage2 large onions, sliced1 cup thinly sliced carrots1/3 cup sweet white wine or chicken broth4-1/2 teaspoons sugar1/4 teaspoon crushed red pepper flakes
Preparation
In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain.
In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.
