Asian Pork ‘N’ Peppers

• 2 teaspoons cornstarch
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons oyster sauce
• 1/4 teaspoon curry powder
• Dash hot pepper sauce
• 2 ounces uncooked multigrain or whole wheat spaghetti
• 1/3 pound pork tenderloin, cut into thin strips
• 1-1/2 teaspoons canola oil, divided
• 1 small green pepper, julienned
• 1 small sweet red pepper, julienned
• 1 small sweet yellow pepper, julienned
• 2 tablespoons chopped leek (white portion only)
• 1 garlic clove, minced
• 2 tablespoons minced fresh cilantro, divided

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the oyster sauce, curry powder and hot pepper sauce; set aside. Cook spaghetti according to package directions.
2. Meanwhile, in a
3. or wok coated with cooking spray, stir-fry pork in 1 teaspoon oil until no longer pink; remove and keep warm. Stir-fry the peppers, leek and garlic in remaining oil for 3-4 minutes or just until crisp-tender.
4. Stir reserved broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain spaghetti; add to the pan. Add pork and 1 tablespoon cilantro; toss to combine and heat through. Sprinkle with remaining cilantro.

cornstarch, chicken broth, oyster sauce, curry powder, hot pepper, whole wheat spaghetti, pork tenderloin, canola oil, green pepper, sweet red pepper, sweet yellow pepper, garlic, fresh cilantro

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