Asian Pork Spaghettini

• 1 12 lbs boneless pork loin roast, sliced 1/4 inch thick and cut into 1/4-inch strips
• 1 12 cups chicken broth
• 5 tablespoons soy sauce
• 6 garlic cloves, coarsely chopped
• 1 lb spaghettini
• 1 lb snow peas
• 14 cup vegetable oil
• 1 lb cremini mushroom, quartered
• 2 bunches scallions, cut into 1/2-inch pieces
• 12 cup dry roasted salted peanut

1. In a bowl, combine the pork, 1/2 cup chicken broth, 2 tablespoons soy sauce and half of the garlic.
2. In a large pot of boiling, salted water, cook the pasta until al dente.
3. Place the snow peas in a colander and drain the pasta over them.
4. Meanwhile, in a large, deep skillet, heat 2 tablespoons oil over medium-high heat.
5. Add the mushrooms and cook until softened, about 3 minutes.
6. Add the scallions and the remaining garlic and cook for 3 minutes; transfer to a small bowl.
7. In the skillet, heat the remaining 2 tablespoons oil.
8. Add the pork mixture and cook until opaque, about 3 minutes.
9. Add the remaining 1 cup chicken broth and 3 tablespoons soy sauce and cook until the liquid is slightly thickened, about 4 minutes.
10. Return the mushroom mixture to the skillet and remove from the heat.
11. Add the pasta and snow peas and toss.
12. Top with the peanuts.

pork loin roast, chicken broth, soy sauce, garlic, spaghettini, snow peas, vegetable oil, cremini mushroom, bunches scallions, peanut

Taken from www.food.com/recipe/asian-pork-spaghettini-307331 (may not work)