Ingredients
6 ounces uncooked thin spaghetti1 tablespoon cornstarch1-3/4 cups chicken broth1/3 cup reduced-sodium soy sauce2 tablespoons brown sugar1 teaspoon ground ginger1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes, optional1 pound pork tenderloin, halved lengthwise and thinly sliced2 teaspoons sesame oil1 medium onion, chopped1 package (16 ounces) frozen broccoli, carrots and water chestnuts1 cup frozen peas
Preparation
Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside.
Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Stir in 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.
