Asian Pork Linguine

• 6 ounces uncooked linguine
• 2 teaspoons cornstarch
• 1/2 cup water
• 1/4 cup reduced-fat creamy peanut butter
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 1 pound boneless pork loin chops, cubed
• 3 teaspoons sesame oil, divided
• 2 medium carrots, sliced
• 1 medium onion, halved and sliced

1. Cook linguine according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside.
2. In a
3. or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
4. Return pork to the pan. Drain linguine; add to the pan and stir to coat.

linguine, cornstarch, water, peanut butter, soy sauce, honey, garlic, ground ginger, pork loin chops, sesame oil, carrots, onion

Taken from www.tasteofhome.com/recipes/asian-pork-linguine/ (may not work)