Servings: 6
Prep Time: 30 Min.
Cook Time: 15 Min.

+ 1 1/2 lb. boneless pork loin roast, sliced 1/4 inch thick and cut into 1/4 inch strips
+ 1 1/2 c. chicken broth
+ 5 Tbsp. soy sauce
+ 5 cloves garlic, coarsely chopped
+ 1 lb. spaghettini
+ 1 lb. snow peas
+ 1/4 c. vegetable oil
+ 1 lb. crimini mushrooms, quartered
+ 2 bunches scallions, cut into 1/2 inch pieces
+ 1/2 c. salted roasted peanuts

1. In a bowl, combine the pork, 1/2 c. chicken broth, 2 Tbsp. soy sauce and half of the garlic.
2. In a large pot of boiling, salted water, cook the pasta until al dente. Place the snow peas in a colander and drain the pasta over them.
3. Meanwhile, in a large, deep skillet, heat 2 Tbsp. oil over medium-high heat. Add the mushrooms and cook until softened, about 3 min. Add the scallions and the remaining garlic and cook for 3 min.; transfer to a small bowl. In the skillet, heat the remaining 2 Tbsp. oil. Add the pork mixture and cook until opaque, about 3 min. Add the remaining 1 c. chicken broth and 3 Tbsp. soy sauce and cook until the liquid is slightly thickened, about 4 min.
4. Return the mushroom mixture to the skillet and remove from the heat. Add the pasta and snow peas and toss. Top with the peanuts.