Rotini with Pork and Broccoli
Serves 4 to 6
1 pound Rotini, Twists, or Spirals, uncooked
10 oz. very lean pork, trimmed
1 tbsp. vegetable or peanut oil
1 medium onion, peeled, cut in half and sliced thin
2 tsp. finely chopped garlic
2 cups broccoli florets, cut into small pieces
2 cups carrots, sliced
1/4 cup reduced-sodium soy sauce
1 1/2 tsp. molasses or honey
2 tbsp. dry roasted peanuts, unsalted
1/4 cup water
Prepare pasta according to package directions; drain and set aside. Cut the pork into 1/2-inch strips and set aside.
Heat oil in a large skillet over medium high heat. Sauté pork until well done, remove and set aside. Add onion and garlic and stir until onion is wilted and lightly browned, about 4 minutes. Add broccoli, carrots and pork, sauté until vegetables are crisp and tender, about one to two minutes.
Combine soy sauce, molasses and water and add to skillet. Heat to boiling.
Add pasta to the pork-broccoli mixture and stir until pasta is well mixed. Serve immediately. Garnish with chopped peanuts.