- 8 oz. whole-wheat linguine (I used GF fettuccine)
- 2 t extra virgin olive oil, divided
- 1 large yellow onion, cut in thin slices
- 1 lb. green cabbage, thinly sliced (I used a cole slaw mix bag and added some leftover purple cabbage I had in the fridge)
- 3 cloves garlic, minced
- 2 large carrots, peeled and shredded
- 2 oz. broccoli sprouts (these were all recalled at my grocery store, and I LOVE sprouts so I was really sad! I bet they add a lot)
- 1 lb. pork tenderloin, trimmed of visible fat and cut into 1-inch cubes (I used 2 thick pork chops and cut in strips)
- juice of 1 lime
- 2 t ground ginger
- 1/2 t sea salt
- (I also added some dashes of curry powder)
Directions1. Bring large stockpot of water to a boil. Add linguine and cook according to package directions. Drain, return to pot and set aside.
2. Meanwhile, in a large nonstick skillet, heat 1 tsp oil on medium for 1 minute. Add onion and saute, stirring occasionally, for 3 minutes. Add cabbage and garlic and saute for 3 minutes, until veggies soften. Add onion-cabbage mixture, carrots and broccoli sprouts to linguine and toss well.
3. Return skillet to medium heat. Add remaining 1 tsp oil and pork. Cook, stirring often, until largest piece is opaque in center (approx 7 min). Remove pork and add to linguine mixture; combine.
4. Return skillet to stove top and heat on medium -low. Add lime juice ginger, salt and 2 T water. Mix well to create a smooth sauce. Simmer for 1imnute, until thickened and slightly reduced. Add to linguine mixture and toss to coat. (I just put all the sauce ingredients right in with the rest of the stuff without mixing separately first and it turned out fine)