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| Oriental Mushrooms and Pasta with Peanut Sauce |
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| Peanut Sauce |
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| 1/4 cup |
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soy sauce |
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| 1/4 cup |
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olive oil |
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| 3 Tbs |
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chunky peanut butter |
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| 1 Tbs |
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rice or white wine vinegar |
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| 1 |
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to 1-1/2 teaspoon ground ginger |
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| Mushroom Pasta |
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| 6 oz |
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(about 2 cups) penne pasta, uncooked |
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| 2 Tbs |
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vegetable oil, divided |
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| 1 lb |
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(about 5 cups) fresh white mushrooms, sliced |
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| 3/4 tsp |
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salt |
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| 4 oz |
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(about 1-1/2 cups) snow peas, cut in 1-inch pieces |
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| 8 oz |
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boneless pork chops, cut in thin strips |
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| Peanut Sauce |
| 1 |
In a large bowl combine all ingredients. |
| 2 |
Blend well. |
| Mushroom Pasta |
| 1 |
Place prepared Peanut Sauce into a large bowl; set aside. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet heat 1 tablespoon of the oil until hot. Add sliced mushrooms and salt; cook, stirring occasionally, over medium heat until almost tender, about 3 minutes. Stir in snow peas; cook and stir 2 minutes. |
| 2 |
Add mushroom mixture to bowl with Peanut Sauce; set aside. Wipe out skillet; add remaining 1 tablespoon oil. Add pork strips; cook and stir until lightly browned and cooked through, 3 to 4 minutes. Stir into Peanut Sauce along with drained pasta; stir until well coated. Serve warm or refrigerate until ready to serve. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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573.00 |
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% Daily Value |
| Total Fat 35.00g |
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53% |
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| Sodium 1536.00mg |
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64% |
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| Carbohydrates 44.00mg |
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14% |
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| Protein 24.00g |
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48% |
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| Cooking Tips |
| Serve on shredded iceberg lettuce with radish slices, if desired. |
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| Recipe Type |
| Main Dish, Pasta, Pork |
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| Recipe Source |
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