1 zucchini or carrot, cut in half vertically, then sliced in half circles
8 ounces mushroom, chopped
3 cloves garlic, minced
2 TBS brown sugar
1/3 cup low sodium soy sauce
1.5 TBS Sriracha hot sauce
2 inches fresh ginger, grated
1 handful fresh cilantro, chopped
4 green onions, chopped
1/4 cup peanuts, chopped
Also used peppers, celery
Meat- chicken or pork tenderloin
Instructions
1. In a large stock pot, fill halfway with water, salt, and bring to a
boil. Add linguine and cook according to package directions. Drain
and set aside.
In a medium bowl combine brown sugar, soy sauce, sriracha, and
ginger; whisk well to combine; set aside.
2. Return large stock pot to stove, heat over medium heat, add 1
TBS olive oil. Addpork or chicken and red pepper flakes and stir to
brown meat. Once cooked, set aside with pasta.
3. Return large stock pot to stove, heat remaining 1 TBS oil over
medium heat. Add zucchini, mushrooms, and garlic. Saute over
medium high heat for 5-6 minutes or until veggies are cooked
through.
4. Turn heat down to low, add pasta and meat back to pot, then
pour the sauce mixture over the top. Using a wooden spoon, stir
well to coat pasta and vegetables with sauce. Remove from heat,
add peanuts, green onions, and cilantro; stir to combine.
Originally Submitted
2/1/2017
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