Ingredients
6 ounces uncooked whole wheat linguine2 tablespoons cornstarch3 tablespoons reduced-sodium soy sauce1-1/2 cups reduced-sodium chicken broth3 green onions, chopped1-1/2 teaspoons canola oil1 pork tenderloin (1 pound), cut into bite-sized pieces1 tablespoon minced fresh gingerroot3 garlic cloves, minced1-1/2 pounds fresh broccoli florets (about 10 cups)1 tablespoon sesame seeds, toasted
Preparation
Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions.
In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan.
Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes.
Serve over linguine; sprinkle with sesame seeds.
