Ingredients

• 1 , 8 ounce
• 0.33 cups low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon white sugar
• 0.5 teaspoons sesame oil
• 2 tablespoons canola oil
• 2 cups snap peas
• 1 small sweet onion , chopped
• 1 , 12 ounce
• 1 , 8 ounce
• 1 medium red bell pepper , chopped
• 3 cloves garlic , chopped, divided
• 0.5 teaspoons chopped fresh ginger , or to taste
• 3 greens onions , sliced

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
2. 2 Meanwhile, whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
3. 3 Heat canola oil in a large skillet over medium-high heat. Add snap peas and onion; cook and stir until onion is translucent, about 2 minutes. Add pork, mushrooms, red bell pepper, 1/3 of the garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
4. 4 Add remaining garlic to the skillet and cook until fragrant, about 1 minute. Pour in soy sauce mixture; cook and stir until sauce thickens, about 1 minute. Remove from the heat.
5. 5 Stir linguine into the skillet until coated; sprinkle green onions over top.

Nutrition per serving