Pork Sauté with Vegetables
4 cups cooked angel hair pasta
1 teaspoon peanut oil
1 pound boneless pork (about 2 thick-cut chops), cut into 1-inch cubes
1/4 cup low-sodium soy sauce
1/4 cup water
1 tablespoon rice wine vinegar (red wine vinegar is OK)
2 tablespoons sugar
1 piece fresh ginger (about 1 to 2 inches), peeled and thinly sliced, to make about 1 tablespoon
3 to 4 cloves garlic, peeled and chopped
3 cups assorted mushrooms (shiitake, oyster, portobello, or ordinary white mushrooms)
2 cups snow peas, ends trimmed
In a large pot, cook pasta according to package directions.
Meanwhile, heat oil in a deep frying pan, big enough so the pork fits on one layer. Brown pork on one side, then turn to brown other side, about 3 minutes in all. Sprinkle ginger and garlic over pork. Mix soy sauce, water, vinegar, and sugar and pour over all. Bring to a boil.
Cover and turn heat to low. Cook 5 minutes and add mushrooms. Cook the pork mixture 5 minutes more and stir to coat meat and mushrooms with sauce. Layer snow peas on top. Cook 2 more minutes, or just until snow peas are bright green.
Once the pasta is cooked, strain from the water. Remove the pork mixture from heat and pour over angel hair pasta.
Each serving contains about 402 calories, 48 g carbohydrates, 33 g protein, 8 g fat, 650 mg sodium, and 5 g fiber.